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Californian Chocolate Cake
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Versions of this cake are made at smart restaurants all around Britain, but it's actually very simple - especially as it requires no icing, a skill I have yet to acquire. In California, where the recipe originated, they use a small proportion of unsweetened chocolate (100% cocoa solids) which is not currently obtainable in the UK, but using Waitrose Dark Continental Chocolate (72% cocoa solids) gives an equally excellent result.
Serves: 8, very generously
This recipe was first published in March 2000.