Chocolate Cake

• 250 gram(s) Butter
• 500 gram(s) Chocolate, broken into pieces
• 250 gram(s) Caster Sugar
• 10 medium Eggs

Method

1. Preheat the oven to 180°C/gas mark 4. Over a gentle flame heat a pan of water until just simmering. Place the butter and chocolate in a metal bowl and cover with cling film, then place on the pan and let the steam melt the chocolate. It's important not to stir the mixture or let any moisture get to the chocolate or it may seize and go grainy. Once it's melted leave it to cool a little.
2. In an electric mixer beat the sugar and egg yolks until they are pale and fluffy. This will take about 10 minutes. Whilst on a slow speed pour in the cooled melted chocolate mixture, and continue to beat until smooth and glossy. If the chocolate is too hot it will cook the eggs.
3. In a clean bowl whisk the egg whites to stiff peaks - it's easier done in a mixer if you're not feeling hardcore. Using a metal spoon, gently fold the egg whites into the chocolate mixture. Add the whites in stages, this keep the mixture light and fluffy. Don't over mix or all the air will be lost.
4. Grease a 30cm/9 inch spring-form cake tin and spoon the mixture in. Bake for 30-40 minutes until set.
5. If you're short on time, use the batter to make chocolate pots instead. The mixture puffs up to make gooey chocolate soufflés that take just 12 minutes to bake.

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