JOIN two brothers in the delicious world of flour, fire and forearms It’s hard not to get smitten by the enthusiasm for good, wholesome, traditional fare that exudes from brothers Tom and Henry Herbert. For Henry the butcher (once a fine dining chef) that means home made fish finger sarnie, haggis scotch eggs and guinea fowl toastie. For brother Tom the baker, it’s the joy of home made breads of all kinds from sourdough to focaccia to lardy cake.

Their Channel 4 show earlier this year, The Fabulous Baker Brothers, gave a convincing case for cooking being a task for ‘proper blokes’. It’s a man’s game. Their new cookbook carries on the campaign to get men wrestling with dough and assaulting a part-carcass in their kitchens.

And if you need a sexy reason to don the apron, they have that too: this is baking for boys that will score with the girls.

Tom, we are told, wooed his wife Anna with heart-topped hot cross buns. For Henry, the chocolate cake (below) is the winner. “I make this for my wife, Jess,” he says, “and it’s won me many brownie points. Most women love chocolate, and I truly believe that every man should have a chocolate recipe or two up his sleeve to pull out in time of need.

“This cake can be made large for a kick-ass birthday cake, or you can cook it in individual pots and serve it as a delicious dessert after an anniversary meal.”

Their cookbook explains every aspect of bread making, plus lots of sweet and savoury recipes.

The Fabulous Baker Brothers, by Henry and Tom Herbert (Headline £20) ‘Get Out of Trouble’ Chocolate Cake 250g butter | 500g good chocolate (70%) | 250g sugar 10 egg yolks | 10 egg whites | Cream to serve 1 Over a gentle flame, heat a pan of water. Place the butter and chocolate in a metal bowl and cover with cling film, place on the pan and let the steam melt the chocolate. It’s important not to stir the mixture or let any moisture get into the chocolate or it may ‘seize’ and go grainy. Take off the heat when done and pull off the cling film.

2 In an electric mixer, beat the sugar and yolks till they are pale and fluffy, about 10 minutes. On a slow speed, pour in the melted chocolate and butter, and beat until smooth and glossy.

3 Whisk the egg whites to stiff peaks; it’s easier done in a mixer if you’re not feeling hard-core. Using a metal spoon, gently fold the egg whites into the cake mixture. Add the whites in two stages: this keep the mixture light and fluffy. Don’t overmix or the air will be lost.

4 Heat the oven to 180°C and grease a 30cm tin. Spoon the mixture into the tin and bake for 30–40 minutes, depending on how done you want it. I always like a slightly gooey centre. Leave to rest, then serve while still warm with cream.

Henry’s tip: The same recipe makes a really tasty souffle-style pudding, enough for 12. Grease 12 small pots, and spoon the mixture in. I like to add a few raspberries in the bottom, or a compote of stewed prunes in a boozy syrup. Bake at 180C for 9 minutes. The top will slightly rise up but the centre will be runny and delicious.