250g butter
250g dark chocolate
¾ cup caster sugar
1⅓ cups hot water
2 eggs, lightly beaten
1¼ cups self-raising flour
¼ cup cocoa
Icing sugar
Fresh berries

1. Pre-heat oven on Conventional (Top and Bottom Heat) at 170°C with the
rack on shelf position 1.
2. Grease a deep 21 cm fluted ring tin.
3. Melt butter and chocolate together, stir until blended then add sugar and water. Mix well and allow to cool 5 minutes.
4. Using a whisk, stir in the eggs, then the sifted flour and cocoa. Whisk until smooth.
5. Pour mixture into prepared tin.
6. Bake 1 hour 15 minutes or until cooked when tested.
7. Leave in tin for 10 minutes before turning out onto a wire rack to cool.
8. Dust with icing sugar and serve with berries.



Hint: To melt chocolate and butter in a microwave, place in a microwave-safe bowl. Microwave 600W for 2-3 minutes. Stir well.


Switch off automatic “rapid heat-up” when using flour recipes.