Choc au Citron (Lemon and Chocolate Cake)

4.5 oz. unsalted butter (1 stick, plus 1 Tbsp.)
1/2 cup caster sugar
2 large eggs
1 cup self-raising flour
1 tsp. baking powder
grated rind of large lemon
2 Tbsp. milk (enough to give batter a dropping consistency)
3 oz. dark chocolate, chopped into large chunks

1/4 cup granulated sugar
juice of the large lemon

Line a 7"x5" loaf tin with parchment paper. Preheat oven to 350 degrees.

Beat butter, caster sugar and eggs together until well-incorporated.
Stir in flour, baking powder, lemon rind and milk.
Fold in chocolate.
Spoon batter into prepared tin and bake for approximately 40 minutes until springy to touch the center.

Meanwhile, dissolve granulated sugar in the juice of the lemon and set aside.

On removing cake from oven, leave in tin and skewer holes in the top, piercing well down. Pour sweetened lemon juice over cake. Allow to cool before turning out.

Note: I received this recipe from Cornflower who got it from Green & Black's Chocolate Recipes cookbook. I had to convert the ingredients as they were given in grams and ounces. Thus, both sugars and the flour amounts are approximations.