Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Butter a 30cm diameter by 5cm deep (12 x 2 inches) cake tin and line it with greaseproof paper. Melt the chocolate and butter together in a bowl over a pan of hot water until smooth.

Tip: the bottom of the bowl should not be in contact with the water.

Remove from the pan to cool a little.

Beat the eggs and sugar together in a bowl over the same simmering water until they start to thicken. Remove from the heat and continue beating until soft peaks are formed. Fold half the eggs into the melted chocolate, combine and then fold into the remaining egg mixture. Pour into the prepared cake tin, cover with buttered foil and place in a bain-marie of very hot water. Bake for 5 minutes, remove the foil and then bake for a further 10 minutes until just set.

Allow the cake to cool - it will continue to set as it does so, then turn out onto a plate and serve with thick cream and a dusting of icing sugar.

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