Instructions: 2 X 20cm (8") round cakes

1. Preheat oven to 150C (300F/Gas 2). Grease tins. Line base with baking paper.

2. Melt butter in pan. Add chocolate, sugar, whisky and hot water and whisk until smooth. Cool slightly and transfer to large bowl.

3. Add sifted flours and cocoa. Whisk until mixture is smooth and free of lumps, then whisk in eggs. Pour into tins and bake for 45 minues, or until firm. Allow to cool in tins. Can be sandwhiches together with cream or icing of choice.

Can be stores in airtight container for up to a week.

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