As promised to various cakeaters (delightful ones, I hasten to add) yesterday, I rootled around in my boxes somewhat earlier than anticipated and the recipe was where I thought and I am therefore able to reproduce it in glorious technicolor for your digestive delight.
The recipe was taken from an Essentials Magazine from circa 1991 as part of their Creative Cook Series and is by Rowena King
Cals per portion 310
Keeps for upto 5 days (yeah, right)
For the Cake
Oil for greasing
4 oz/125g of butter
5 oz/150g plain chocolate broken into pieces
1 lb/450g of caster sugar
8 floz/225ml of cold water
1tsp of vanilla essence
8 oz/225g of plain flour
2 oz/50g of self raising flour
2 oz/50g of cocoa powder
8 oz/225g of mayonnaise
For the Glaze
4 oz/125g of plain chocolate broken into pieces
1 1/2 oz/40g of butter
24 walnut halves dusted with icing sugar (so eighties)
Preheat the oven to Mark 3/325°F/170°C
Brush shallow 11″x7″ (28x18cm) cake tin with oil and line with greasproof paper.
Place the butter, chocolate, caster sugar and water in a saucepan and heat gently, stirring until the chocalate is melted – do not boil. Stir in the vanilla essence.
Sift the flours and the cocoa powder in a large bowl and make a well in the centre. Ad the mayonnaise and a litle of the chocolate mixture and beat until smooth. Gradually beat in the rest of the chocolate mixture.
Pour into the prepared tin then bake in the centre of the oven for 1 hour until risen and firm to the touch.
Cool in the tin and lift out and peel away the lining paper.
For the glaze, put the butter and chocolate in a small pan with 1 tbsp of cold water then heat gently, stirring until smoth – do not boil. Spread the glaze over the cake and then chill for 5 minutes. Mark [and cut] into 24 squares and top each square with a halved walnut. Store in an airtight tin.