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Eggs, flour, pasta and canned goods have all been coming up short as shoppers take the long-life items home in case of emergencies. Luckily, a chocolate cake recipe from Jamie Oliver does the trick. The recipe was featured on Channel 4’s Jamie: Keep Cooking and Carry on this week.

You don’t need any eggs to make it – handy for when you can’t buy any.

The recipe feeds 12 people and takes half-an-hour to cook.

Serve it with a scoop of ice cream or a dollop of cream or custard to get the full experience.

For added flavour, you could try adding in dried fruits, nuts or sweet bits like fudge or chocolate.

The recipe calls for these ingredients:

• 200g soft unsalted butter – plus extra for greasing

• 200g hazelnuts – feel free to swap this to any other nut, almonds, pecans and brazil nuts work too

• 200g quality dark chocolate

• 200g self-raising flour

• 200ml semi-skimmed milk

• 200g golden caster sugar


  1. Preheat the oven to 180C

  2. Break up the nuts inside a food processor

  3. Break up the chocolate and then add that into the food processor as well

  4. Add butter, flour, sugar, milk and a pinch of sea salt

  5. Get some grease-proof paper and line a deep baking tin with it.

  6. Pile the cake batter into the tin and smooth it out with a spatula

  7. Place the tray into the centre of the oven for 18 minutes.

Keep Cooking and Carry On airs weekdays at 5.30pm on Channel 4.

Jamie shares all his recipes from each episode on his website. 

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