The Weekly's chocolate fudge cake

Ingredients

•  250 gram dark eating chocolate, chopped
• 125 gram butter, chopped
• 2/3 cup (150g) caster sugar
• 2/3 cup (100g) self-raising flour
• 4 eggs, lightly beaten
• cocoa powder, for dusting (optional)

Method

1. Preheat oven to 180°C. Grease a 20cm x 30cm lamington pan; line base and sides with baking paper, extending paper 5cm above long sides.
2. Stir chocolate and butter in a medium heatproof bowl over a medium saucepan of simmering water (do not allow the water to touch base of bowl) until melted. Allow to cool.
3. Combine chocolate mixture and remaining ingredients in medium bowl. Beat on low speed with electric mixer until combined. Increase speed to medium and beat about 3 minutes or until mixture is smooth and changed to a paler colour.
4. Pour mixture into pan; bake about 30 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Serve dusted with sifted cocoa powder, if you like.