Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
200 g good quality dark chocolate (minimum 65% cocoa solids)
1 tblsp double strength espresso coffee (hot)
200 g butter softened
200 g sugar
1 tblsp flour
Preheat the oven to 180°C (350°F/Gas 4). Grease and flour a 25cm sandwich tin.
Break the chocolate into small pieces and place in a mixing bowl.
Set the bowl over barely simmering water and pour on the hot coffee.
Stir until chocolate has melted then add the butter and let it melt in to the chocolate.
Add the sugar and stir well, then break the eggs into the mixture one at a time mixing well after each egg has been added. Finally mix in the flour.
Pour the mixture into the sandwich tin and bake for 20-25 minutes. The cake should be very moist in the middle.
Leave the cake to cool completely before turning out. Ideally, you should wait till the next day before serving it - chocolate cakes are always better when they have settled down a little, and in this case, where we are concentrating on pure and simple flavours, it is even more advisable.
To Make the Glaze:
Melt some chocolate and butter in a pan over simmering water.
Add 2 tablespoons of water and mix until the mixture reaches a thick fudge-like consistency.
Allow to cool slightly before pouring over the cake.
Allow the cake to sit in a cool place for approximately 2 hours before enjoying,