Chocolate sponge pudding

Method

1. Preheat the oven to 180°C/fan160°C/ gas 4. Dice the butter and chocolate. Put in a bowl over a pan of simmering water and gently melt. Don’t stir as it is easy to overwork bitter chocolate.
2. In a bowl, beat the eggs and sugar until pale(ish) and smooth. Fold in the chocolate mix, then the flour and baking powder and beat until smooth. Finally, beat in the coffee and 250ml boiling water. You now have a smooth batter. Line a 18cm square tin with butter and baking paper and pour in the batter. Bake for 35-40 minutes, then test by inserting a skewer into the middle. It might not come out clean but some stickiness is OK.
3. Cool for a good 20-30 minutes before serving with unsweetened cream. This dish is quite sweet.