The secret to these intensely chocolatey cakes is smuggling as much Grand Cru Swiss Dark Chocolate into the batter as possible, so that it bakes to a rich, decadent almost mousse-like loaf.

Grand Cru refers to the ‘best-of-the-best’ Swiss chocolate; sought-after Criollo cocoa beans roasted in small batches to get the very best flavour, then transformed into beautiful quality chocolate ‘couverture’, which is a little richer and smoother than a standard bar – and ideal for chocolatiers and artisan bakers.