Chocolate Crumble Cake

       

      Laden with chocolate and a crumbly, oaty topping, this gorgeous cake doubles as a dessert, particularly if you lavish it with cream.

Serves : 10

Preparation time : 20 minutes

Cooking time : 50 minutes

300 g/10 oz Cadbury’s Bournville chocolate

250 g/8 oz firm unsalted butter

400 g/13 oz plain flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

125 g/4 oz caster sugar

1 egg

25 g/1 oz porridge oats

3 tablespoons demerara sugar

1. Grease a 20 cm/8 inch springform cake tin. Break 200 g/7 oz of the chocolate into pieces. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Add 25 g/1 oz of the butter and stir until smooth.

2. Put the flour baking bowder and cinnamon in a food processor. Add the remaining buttr and blend until the mixture resembles coarse breadcrumbs. Blend in the caster sugar.

3. Reserve 250 g/8 oz of the crumble mixture. Add the egg to the remainder and mix to a firm paste. Press the paste into the base of the prepared tin. Spoon the melted chocolate mixture over the base to within 1 cm/ ½ inch of the edge.

4. Chop the remaining chocolate and mix it with the reserved crumble mixture, the oats and demerara sugar. Sprinkle it over the chocolate layer in the tin. Bake in a preheated oven, 180^oC(350^oF), Gas Mark 4, for 45 minutes or until golden.