Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 160C/fan 140C/gas 3 and line a deep 22cm square baking tin or baking dish with baking paper. Break the dark chocolate into chunks and put in a pan with the butter, sugars and 250ml water. Gently melt, stirring, until smooth. Take off the heat and leave to cool for 3 minutes.
Whisk the eggs into the pan, followed by the flour and cocoa until lump-free. Pour into the tin and bake for 1 hour or until a skewer poked into the middle comes out clean. Cool while you make the sauce.
Put all the sauce ingredients into a pan with 300ml of water and keep stirring while you melt over a low heat. Once smooth, let it come to a gentle simmer, then bubble for 2-3 minutes, stirring constantly, until thickened (if it gets too thick to pour, add a little more water).
Cut the warm sponge into nine squares and serve each with loads of the chocolate sauce poured over.