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A heavy chocolatey cake, but without flour it requires baking and then refrigeration to set.

Ingredients

• ½ cup (120 g) sugar
• 4 eggs
• ¾ cup (150 g) unsalted butter
• ¾ cup (150 g) chocolate (suitable for melting)

Procedure

1. Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).
2. Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.
3. Beat eggs and sugar in a bowl until the mixture is creamy.
4. Gradually mix in the melted chocolate along with any other variants (see below).
5. Pour mixture into mould (baking tray or 8 individual moulds).
6. Cover moulds with aluminium foil and place the moulds in a deeper baking tray.
7. Pour boiling water into the deep baking tray at a depth that is half that of the moulds.
8. Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.
9. Remove from oven and allow to cool at room temperature.
10. Cool for approximately 10 hours in a fridge.
11. Remove from mould, place on a plate and garnish.

Variations

The cake can be made to set out of the oven, without refrigeration, by the addition of ½ tsp (3.7 g) guar gum or ¼ tsp (1.9 g) xanthan gum, dispersed in the chocolate mixture.

Add 1 tablespoon (15ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract and ⅓ cup (90ml) of strong brewed coffee into the final mixing process for extra flavour. Whipped cream, chocolate and a dusting of icing sugar are suitable garnishes. Also try various baking pans and moulds for different shaped cakes.