If you follow this step by step chocolate cake you are going to reach a wonderful result. It is important to cool the warm chocolate mixture before adding the remaining dry ingredients and egg. Adding egg to a hot mixture can cook it before it has been mixed through - the result is a cake containing scrambled eggs!

 

It is best to use a bamboo skewer to check if a cake is ready - the mixture will easily stick to the bamboo if the cake is not yet cooked, or slip off if ready. This cake is best left in its pan to cool before turning on to a rack. Densely textured cakes, such as this, are more delicate when hot and can easily split if turned out too early. Make sure the cake is completely cooled before splitting.