Satan would be proud of this naughty dessert and so should you be
1. Preheat oven to 180°c, Gas Mark 4.
2. Melt chocolate with the milk and brandy.
3. Beat together the butter and sugar until pale and creamy. Gradually beat in the egg yolks, flour, cocoa and melted chocolate mixture.
4. Whisk the egg whites in a separate bowl until they hold their shape. Using a large metal spoon, fold a quarter of the egg whites into the chocolate mixture; then fold in the rest of the egg whites.
5. Turn into a 1.5 litre pie dish and place the dish in a roasting tin. Pour a 1 inch depth of boiling water into the tin.
6. Bake in a preheated oven, 180°c, Gas Mark 4 for about 35 minutes until a crust has formed.
7. It should separate while baking to produce a gooey chocolate sauce under a light spongy crust. Serve with either vanilla-ice cream or whipped cream.
This recipe appears under the name 'Chocolate Puddle Cake', from ‘Just Chocolate’ by Joanna Farrow, Hamlyn Books.
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