Hidden Chocolate Slices

In my business appearances can be deceiving and more often than not a scrumptious surprise lurks mischievously under the surface of even the most plain and unassuming exteriors. I love being able to share what I have made with others and the moment when friends and family experience that little unexpected treat is absolutely one of my favourite things about home baking. It starts with the initial anticipation, maybe a clue or two just to tease. Then comes the reveal, the surprise. What follows is curiosity, a touch of nervous excitement, maybe even hesitation. Finally, the sweet satisfaction and unadulterated pleasure of tasting what has been lovingly prepared. With the all that is occurring in the world one can be forgiven for becoming jaded, cynical even and it's these little moments of amusement, revelry and everyday indulgence that in my humble opinion, make life worth living.

These "hidden" chocolate slices are a perfect example. For this one you will be required to basically make two separate chocolate cake mixes, one dark and one white. You then envelope the dark chocolate mixture with its white chocolate counterpart. The result is a rich golden sponge with a dark and decadent chocolate fudge filling. Although I have labelled them slices, you actually bake them as you would a cake, in a round 20cm tin. You could use a square tin if you prefer, but I think serving them in little points makes a nice change.

Prep time: 25 mins
Baking time: 30-35 mins
For the Dark Mixture
100g Dark Chocolate (Cut into squares)
45g Unsalted Butter (Cut into cubes)
110g Caster Sugar

For the White Mixture
100g White Chocolate (Cut into squares)
45g Unsalted Butter (Cut into cubes)
110g Caster Sugar

3 Large Eggs (Beaten)
1tsp Vanilla Extract
1/4tsp Salt
50g Plain Flour

I'm afraid you will need a few bowls for this one, so I apologise in advance for the additional washing up.

Melt together the dark chocolate and 45g of butter in a microwave or bain-marie, then do the same with the white chocolate and remaining 45g of butter. Set both the one side for 5 minutes to cool slightly.

Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line with baking paper. Add the dark chocolate mixture to a clean mixing bowl and do them same with the white chocolate mixture (in a separate clean mixing bowl). Add the sugar to each and mix to combine. This would be a good one for any of you ambidextrous bakers!

Mix the vanilla extract with the beaten egg, add just over half to the white chocolate mixture and the rest to the dark, then beat in until smooth and glossy. To clarify I weighed my eggs at 175g, so added 100g to the white mixture and the remaining 75g to the dark. Mix together the flour and salt, then add half to each of your chocolate batters. Fold through until evenly combined.

Spoon the dark chocolate mixture into the base of the tin and spread evenly to about half a centimetre away from the edge of the tin. Pour over the white chocolate mixture (It should be a little looser) and bake in the centre of the oven for around 30-35 minutes, until golden brown and a metal skewer comes out slightly sticky when inserted into the middle of the cake. Leave in the tin for around 30 minutes to cool, then carefully turn out onto a wire rack, removing any baking paper. Leave to cool completely, then slice and serve. Your work is done.