Fudgy Chocolate Skillet Cake - Recipe by Frankie Unsworth

Ingredients

115 g butter
2/3 cup minus 2 tsp superfine sugar
1/3 cup plus 2 tsp light brown or muscovado sugar
130 g dark chocolate with at least 70% cocoa solids, broken into pieces
2 eggs
1 tsp vanilla extract
100 g all-purpose flour
1/2 tsp baking powder
1 handful of frozen strawberries
Crème fraîche or ice cream, for serving

Method

Preheat the oven to 180 C.

Place the butter, superfine sugar, brown sugar and chocolate in a 26 cm ovenproof skillet and melt gently over very low heat, stirring until smooth. Remove the pan from the heat.

Break the eggs into a bowl and whisk with the fork. Add the eggs, vanilla, flour and baking powder to the chocolate mixture and mix together. Dot the top with the frozen strawberries.

Bake on the middle shelf of the oven for 15 to 20 minutes until the top is set and firm but the centre is still squidgy. Test this with the point of a knife.

Remove the skillet from the oven and carefully scoop it out, then serve with crème fraîche or ice cream.

Credits: This is an edited extract from Last Minute Dinner Party by Frankie Unsworth published by Hardie Grant Books. Photography: Lisa Linder

Photo Credits: This is an edited extract from Last Minute Dinner Party by Frankie Unsworth published by Hardie Grant Books. Photography: Lisa Linder