450g chocolate you can use half dark/half milk- or whichever you prefer
225g butter chopped into squares
8 large eggs (cold)
Method
Grease an 8inch round cake tin and preheat your oven to 160degrees.
Whisk the eggs until they're very fluffy, about 5 mins. Melt the butter and chocolate together and allow to cool slightly.
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)
Scrape the mixture into the prepared form, fill a roasting pan with water halfway up the sides, and place your cake tin in the water bed. Bake for approx 25-27 mins, 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.
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