Chocolate Rum Cake Recipe

100 g/4 oz/1 cup plain (semi-sweet) chocolate

15 ml/1 tablespoon rum

3 eggs

100 g/4 oz/½ cup caster (superfine) sugar

25 g/1 oz/¼ cup cornflour (cornstarch)

50 g/2 oz/½ cup self-raising (self-rising) flour

Method:

Melt the chocolate with the rum in a heatproof bowl set over a pan of gently simmering water. Whisk together the eggs and sugar until light and fluffy, then fold in the cornflour and flour. Stir in the chocolate mixture. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 190ºC/375ºF/gas mark 5 for 10-15 minutes until springy to the touch.