Haigh’s Basic Chocolate Cake
EASY 20SERVES 25MIN PRP 30MIN COOKING
Ingredients
- 200g Haigh’s 70% Dark Chocolate Pastilles
- 250g unsalted butter, softened
- 250g caster sugar
- 8 large eggs, lightly beaten
- 250g self-raising flour, sifted
- pinch salt
Method
- Preheat oven to 160°C (140°C fan forced) and lightly grease a lamington pan (23cm x 33cm) and line with baking paper.
- Place pastilles in a mixing bowl over a saucepan of simmering water, stirring occasionally until melted. Remove mixing bowl from heat and allow chocolate to cool slightly.
- Meanwhile, using an electric mixer, beat butter and sugar together for 5 minutes or until light and fluffy. Add eggs one at a time, beating well between each addition. Add the flour to the egg mixture and using a large metal spoon gently fold into mixture. Add cooled chocolate and again fold to combine.
- Spoon mixture into prepared tin and bake in preheated oven 30 minutes, or until a skewer comes out of the centre clean. Remove from oven and allow to cool in tin for 5 minutes, before turning onto a wire rack to cool.
