Cream the margarine and sugar together in a large bowl until fluffy. (4) wrap in cling film and chill in the fridge for at least 30 minutes to firm. Here’s a few ideas you can use as egg replacements, so each of these = 1.
Pop it into the fridge for an hour or so.
Melt your dark chocolate in the microwave in short bursts, or in a bain marie. (3) mix in the chocolate chips, a small amount at a time, gently folding into the dough until you’ve added all the chocolate chips. Grease and line a 20.5cm round cake tin with baking parchment. Sieve in half of the flour and mix.
