Natalie Allen, of Sweet Things bakery in Primrose Hill, was kind enough to share this recipe with me. Use really good quality dark chocolate. Make with butter for a milky meal.

Recipe from Fress, Mitchell Beazley

Preheat the oven to 190°C/170°C fan.
Grease a 20cm springform cake tin with butter or oil and dust with cocoa powder; you won’t need to line the tin if you do this thoroughly enough.
Put the chocolate and butter together in a glass bowl and either set over a saucepan of simmering water, ensuring that the base of the bowl doesn’t touch the water, or heat in the microwave in 30-second bursts, until melted.
Stir in the sugar, then add the eggs, one at a time, beating in each one with a wooden spoon before adding the next. Add the flour and mix well, then transfer to the prepared tin.
Bake for 20–25 minutes; the cake should still tremble in the middle.
Leave to cool completely in the tin, then serve at room temperature, or serve chilled with some non-dairy vanilla ice cream and raspberries.

Ingredients

Name: Bitter chocolate fondant cake
Ingredients: Cocoa powder, for dusting 200g good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces 200g butter (or margarine if after a meat meal), plus extra for greasing (or use vegetable oil) 160g caster sugar 5 eggs 1 tbsp plain flour (gluten-free is fine) To serve Vanilla ice cream (dairy-free if required) Raspberries

Cocoa powder, for dusting

200g good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces

200g butter (or margarine if after a meat meal), plus extra for greasing (or use vegetable oil)

160g caster sugar

5 eggs

1 tbsp plain flour (gluten-free is fine)

To serve

Vanilla ice cream (dairy-free if required)

Raspberries