Ingredients

150g unsalted butter	40g plain flour, sifted
250g good quality dark chocolate	0.5 teaspoon baking powder
100g light brown sugar	3 eggs
1 teaspoon vanilla essence	double cream or creme fraiche for serving
125ml double cream

Butter a 22.5 x 10cm ceramic bowl or 1 litre pudding basin with 30g of the butter.

Grate chocolate in a food processor, then, with the normal, doyble-bladed knife fitting in place, add the remaining butter, cut into 8 pieces, and sugar. Process until thoroughly combined. Add remaining ingredients and process to a smooth mixture.

Pour into a prepared bowl. Cover tightly with microwave clingfilm. Cook at 100 per cent for five minutes, until set. Pierce film with the tip of a sharp knife, remove from the oven and cover the top of the bowl with a heavy plate. Let stand for 10 minutes.