¾ cup cocoa
1¼ cup Chelsea Caster Sugar
½ cup self raising flour
150g Butter, melted
3 eggs
1 tsp vanilla essence

Sift all dry ingredients together in one bowl.
Mix eggs gently with vanilla essence & add melted butter.
Add wet ingredients to dry ingredient and mix well.

Put into your baking dish and spread out evenly, place on middle shelf in the oven at 150°C and bake to desired texture approx. 30 – 40 minutes.

If you want the centre to be gooey, take out of the oven when the outer is firmer than the middle, cool, place in fridge overnight.
If you want a firmer cake, leave in the oven for a little longer until the edges have come away from the side.

Serve with ice cream or cream.