Ingredients
- 450 g Chocolate (broken into pieces - I used half dark/half milk- It's down to your own preference
- 225 g Butter (cut into pieces)
- 8 large eggs (cold)
Preparation
Step 1
Grease an 8inch round cake tin and preheat your oven to 160degrees.
Whisk the eggs until they're very, very fluffy, about 5mins. Melt the butter and chocolate together .
Slowly fold in the melted butter-chocolate mix into the whisked eggs, trying to keep as much air in as possible
(If you feel that your batter is too runny at this stage you can add a bit of cocoa or flour, but I didn't need to).
Scrape the mixture into the prepared form, fill a roasting tin with water and place your cake tin in the water bad. Bake for approx 25-27mins, the cake should have a crust like a brownie, but still look quite wobbly in the middle. Leave it in the tin to cool, once cool cover it and refrigerate for at least 4 hours.
Take the cake out of the fridge 30mins before serving. Sprinkle with icing sugar.