- 675g bitter sweet chocolate broken into small pieces
- 10 eggs
- 575g caster sugar
- 450g unsalted butter softened.
Preheat oven to 160C
Grease and line a 30cm cake tin (not spring form).
Beat the eggs with a third of the sugar until the volume quadruples-
This will take at least 10mins. in an electric mixer.
Heat the remaining sugar in a small pan with 1 cup water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine. Remove from the heat and allow to cool slightly.
Add the warm syrup to the eggs and continue to beat, rather more gently, until completely combined- about 20 seconds, no more. Pour into the cake tin and place in a bain-marie of hot water. It is essential, if the cake is to cook evenly, that the water comes up to the rim of the tin. Bake in the oven for 30mins. or until set.
Test by placing the flat of your hand gently on the surface. Leave to cool in the tin before turning out.