White chocolate mud cake

makes one 22cm round cake

300g unsalted butter, chopped
300g white couverture chocolate chopped
300gm plain flour
150g self raising flour
400g caster sugar
3 eggs lightly beaten
1 1/2 tsp of natural vanilla extract

1. Preheat the oven to 180 degree C. Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the ti. Put the butter and 270ml water in a saucepan over medium heat and stir until the butter has melted. Turn off the heat, then add the chocolate and stir until it has melted and is well combined.
2. sift the flours together into a bowl. Ad the sugar , a pinch of salt and make a well in the centre.
3. Pour the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon  until well combined.
4. Pour into the cake tin. Bake for 1 hour 40 mins or until the cake is golden brown and a skewer comes out clean when poked into the middle of the cake. Cover with foil halfway through of the cake is browning too quickly.
5. Leave to cool completely in the tin on a wire rack.