Flourless chocolate cake

This chocolate cake is just so chocolatey and gooey that you will find yourself making it again and again. And, once baked, you will find yourself going back for a slice again and again. It is perfect served cold with a dollop of tangy crème fraîche and a cup of coffee, or served warm as a pudding with chocolate sauce and a scoop of vanilla ice cream. It is important to undercook the cake, much like you would with brownies, to ensure that the middle remains gooey and truffle-like. MAKES 12 DECADENT SLICES 250g (9oz) unsalted butter 300g (11oz) dark chocolate (minimum 70 per cent cocoa solids) 365g (12½ oz) light brown muscovado sugar 135g (4¾ oz) ground hazelnuts (blend whole hazelnuts for about 2 minutes in a food processor) 85g (3¼ oz) cocoa powder, plus extra for dusting 6 large eggs 1 vanilla pod, split and seeds scraped out (or 1 tsp vanilla extract) 1½ tsp sea salt flakes SERVING OPTIONS vanilla ice cream and salted caramel chocolate sauce (for homemade, see my book) crème fraîche Preheat the oven to 180C/350F/gas 4. Grease and line a 23cm (9in) baking tin. Melt the butter and chocolate in a bowl set over a pan of simmering water. Whisk to combine, then add the sugar and sift in the ground hazelnuts and cocoa powder.

Add the eggs, vanilla seeds and salt, giving it a good stir to mix. Pour the batter into the baking tin and bake for 30 minutes. After this time the cake should have risen but still have a slight wobble in the centre.

Remove from the oven and leave to cool slightly before serving with salted caramel chocolate sauce and vanilla ice cream. It will stay gooey for several days wrapped in clingfilm and is equally delicious served cold with crème fraîche and a coffee.