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, 180oC(350oF),
Gas Mark 4, for 45 minutes or until golden.