Chloe Baker's Squidgy Double Chocolate Square

Mouth-watering cake. Sticky fingers guaranteed.

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   1. Preheat the oven to 160C/140C fan/gas 21&#8260,2. Use a little of the butter to lightly grease a 20cm square cake tin about 6cm deep. Line the base and sides with baking paper.
   2. For the cake, roughly chop the 360g chocolate and set half aside. Melt the remaining half with the butter in a bowl set over a pan containing a little simmering water. Stir until smooth and combined. Leave to cool.
   3. In a bowl, using an electric hand whisk, beat the eggs with the sugar for 3 minutes or until pale and golden, then fold in the remaining cake ingredients, followed by the melted chocolate mixture and the reserved chopped chocolate, until combined.
   4. Transfer evenly to the prepared tin, place in the oven and bake for about 11&#8260,2 hours or until just firm on top. Remove to a rack and allow to cool completely in the tin, then unmould, removing the paper.
   5. For the topping, melt the chocolate as before. Stir in the butter and cream until smooth and shiny, then leave to cool and thicken for 20-30 minutes. Spread loosely over the cake. Cut into fingers to serve.