Ingredients
120 grams lindt 70% dark chocolate
125grams butter
3 tablespoons honey or maple syrup
3 eggs
1 teaspoon vanilla paste or extract
Directions
Grease a cake pan around 20cm wide with melted butter, line with baking paper
Preheat oven to 180°c
Melt chocolate, butter, vanilla & honey together in bowl over pan with hot water, stir until melted
Take off heat and allow to cool slightly
Once a little cool, whisk in eggs one at a time until all combined
Pour mixture in to prepared pan
Bake for approx. 20 mins or until the centre is slightly firm
Top with whatever you have handy, I used some left over lindt to coat strawberries and topped with raspberries too.
I think the cake actually gets nicer when it is cold as it takes on a fudge like consistency so if you like you can leave it in the fridge overnight and serve the next day!
Either way it’s delicious!
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