Preheat the oven to 160ºC. Grease a 26cm tin and line base with baking paper.In a bowl over boiling water, slowly melt the butter and chocolate pieces – do not let this burn. The base of the bowl must not touch the water.In another bowl, sift flour mixture and cocoa together.In a third bowl mix the sugar and eggs. Add the melted chocolate and then the water. Mix slowly and thoroughly as all the swirls start to combine to a thick dark liquid. Fold in the dry ingredients and mix well.Pour into prepared tin and bake for about 1½ hours. Cool for 15 minutes before turning out.Ice the cake and serve with strawberries and a dollop of whipped cream.Icing:Combine ingredients in a saucepan and heat gently until the chocolate melts. Allow the chilli to infuse for a minute. Do not boil.Allow to cool slightly and thicken. When the cake is cool, pour over the top and allow to set.Text and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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