Ingredients:
675g good dark chocolate, broken into small pieces
10 whole eggs
575g caster sugar
450g unsalted butter softened
Method:
Using an electric whisk, beat the eggs with a third of the sugar until the volume quadruples — this will take at least 10mins. Meanwhile heat the remaining sugar in a small pan with 250ml water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine. Remove from the heat once molten and allow to cool slightly. Add the warm syrup to the eggs and continue to beat, rather more gently, until completely combined (about 20 seconds). Line a greased 30 by 5cm cake tin with baking paper and pour in the batter. Place this in a casserole dish and add almost enough water to come up to the top of the tin. Place in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for 30 minutes, or until set. The top should be springy when you place the flat of your hand on it.
Allow to cool completely in the tin before turning out onto a wire rack.
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