Instructions

1. combine the first set of ingredients in a heavy based saucepan and heat gently until sugar and butter and chocolate are combined , set aside for a half hour to cool .
   Whisk in sifted dry ingredients , eggs and essence.

Cook in a tin lined with baking paper , at 160 degrees celcius for the first half hour , reduce heat to 150 and cook for a further hour or hour and a half , until a skewer comes out clean.

This cake keeps very well and actually improves with age.