Elliott’s Chocolate Cake

Gently melt the chocolate and butter with the salt in a large, high-sided saucepan over a low heat. At the point of being almost melted, remove from the heat – the chocolate and butter will continue to melt in the residual heat.

Next, preheat the oven to 180°C fan (400F/Gas mark 6) and use the extra tablespoon of butter to grease a 23cm springform cake tin, then line the base and sides with baking paper.

Using a balloon whisk, stir the sugar and cocoa powder into the chocolate mixture – by this point, it should be a comfortable enough temperature for you to dip your finger into. Crack in the eggs and continue to whisk until smooth and glossy.

Scrape the batter into the lined tin and bake in the preheated oven for 45 minutes, or until the cake has risen slightly. Remove from the oven. At this point the cake will collapse slightly and become all truffle-y and rich! Allow to cool completely then using a small sieve , dust with the extra cocoa powder.

This cake keeps well in the fridge for up to 5 days and is ridiculously good served with natural yoghurt.