Ingredients (serves 
- 250g butter, plus extra for greasing
- 500g bittersweet chocolate (58 per cent)
- 7 (65g each) eggs
- 1/2 cup (100g) caster sugar
- 1/4 cup (40g) plain flour
- 1/2 cup (50g) Dutch cocoa powder
Method
- Preheat oven to 200°C. Half-fill a roasting pan with water and place on lower shelf in oven. Grease and line a 22cm springform pan. Grease lined pan.
- Combine butter and chocolate in a medium heatproof bowl and place over a saucepan of simmering water for 5 minutes, without stirring, until chocolate melts. Use a spatula to stir to combine. Remove from heat and set aside.
- Use an electric mixer to whisk eggs and sugar in a bowl for six minutes until thick and pale. Sift flour over egg mixture and use a spatula to gently fold until just combined. Add chocolate and stir until just combined. Pour in prepared cake pan.
- Bake on middle rack of preheated oven for 40 minutes or until set. Remove from oven and place on a wire rack to cool.
- Carefully invert cake on to a cake stand. Dust with cocoa powder to serve.
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