Class 12 Chocolate Cake (7inch/18cm tin)
To be presented on a plain white paper plate
Recipe: 6 oz(175g) caster sugar; 6 oz (175g) margarine; 5oz (150g) self raising flour; 3 eggs; 1 oz (25g) cocoa; 3oz (85g) plain chocolate
Method: Melt chocolate in a basin over hot water. Cream together margarine and sugar until light and fluffy. Sieve flour and cocoa. Add eggs to creamed mixture, one at a time with a little flour. Add melted chocolate and then flour. Mix well, but do not beat. Pour mixture into a lined 7” (18cm) round tin. Bake on middle shelf 180ºC / 360ºF / Gas Mark 4 for approx 45 minutes to 1 hour.
£0.75
Ex Tax: £0.75
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