• 100 g (3½ oz) milk chocolate
  • 100 g (3½ oz) pecan nuts or walnuts
  • 200 g (7 oz) plain chocolate, chopped
  • 150 g (5 oz) lightly salted butter
  • 3 eggs
  • 200 g (7 oz) light muscovado sugar
  • 125 g (4 oz) self-raising flour
  • ½ teaspoon baking powder
  • cocoa powder, for dusting
  • ice cream, to serve

Line a 12-section bun tray with paper cake cases. Chop the milk chocolate and nuts into small pieces.

Melt the plain chocolate with the butter (see pages 16–17), stirring frequently until smooth.

Beat together the eggs and sugar in a bowl, then stir in the melted chocolate and butter. Sift the flour and baking powder into the bowl and stir in gently.

Stir in the milk chocolate and nuts and then divide the cake mixture between the paper cases.

Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12 minutes or until a crust has formed but the cakes feel quite soft underneath. Leave to cool in the tin for 10 minutes.

Transfer to plates and top with small scoops of ice cream and a dusting of cocoa powder, if liked. Alternatively, serve cold.

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