Instructions: In a saucepan, heat espresso, butter and sugar until boiling. Add chocolate pieces and allow to soften, returning to the heat briefly if necessary. Whisk in eggs and mix until smooth.

Pour batter into a 24cm. (9inch) buttered and parchment lined non-stick cake tin. Place the cake tin in a large roasting pan and half fill with hot water.

Place in the oven and bake at 180c. for 1 hour.

Remove the cake from the water and cool. Run a knife around the outside of the cake and turn out onto a platter. Remove baking paper and serve. Chill until required. Bring back to room temperature for best results before serving.

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