Photo by Alecia
500g dark chocolate
1/4 cup plain flour
1. Pre-heat oven to 200c. Line a 22cm springform tin with baking paper or foil.
2. Melt chocolate and butter together in a saucepan over a gentle heat, or microwave on medium power, until melted.
3. Place eggs in a separate bowl, place over a saucepan of simmering water, and beat on a medium speed with an electric mixer for 10 minutes. Gently fold a little of the egg into the melted chocolate and butter, then continue with the remaining egg. Lightly fold in flour.
4. Pour mixture into the prepared tin and bake for 15 minutes (the cake will still be very moist and the top will be crisp but should not be burnt). Remove immediately from the oven and allow to cool. Transfer cake in the tin to the refrigerator and chill overnight.