Ingredients for 12
- 140 g butter
- 120 g plain chocolate
- 170 g caster sugar
- 100 ml very hot water
- 140 g self raising flour
- 40 g cocoa powder
- 2 eggs
- 150 g Philadelphia Light
Instructions
- Melt the butter and chocolate in a bowl over a pan of simmering water. Remove from heat and stir in 140g of the caster sugar and the hot water, then the flour and cocoa. Beat in the eggs one at a time. Whilst the chocolate is melting mix the philly with the remaining caster sugar.
- Pour the chocolate mixture into a greased and lined 23cm loose bottomed cake tin. Spoon the sweetened Philly randomly over the surface of the chocolate mixture and swirl with the tip of a knife.
- Bake at 180⁰C, gas mark 4 for about 45 minutes or until risen and springy to the touch. Leave to cool for 10 minutes before removing from the tin.
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