• 675 g dark chocolate (optimally 70% cocoa)
  • 575 g caster sugar
  • 450 g soft unsalted butter
  • 10 large free range eggs


  • Heat the oven to 160°C. Choose a round cake tin about 5cm deep and 25-30c circumference and line with greaseproof paper. Grease the paper lightly and sprinkle with flour.
  • Beat the eggs using an electric mixer with roughly one-third of the sugar: you should do this for around ten minutes, the mixture will inflate and its volume will increase to around 4 times the size.
  • Using a small frying pan, heat the remaining sugar, together with 250ml of water until a syrup is formed.
  • Now add the chocolate (break it all up into small pieces) and the butter to the syrup and mix it in well before removing from the heat and allow to cool a little.
  • Add this mixture to the egg mix and combine this quickly until absorbed. Transfer to the cake mould and then gently place this in an oven tray containing enough water so that it comes up the outside of the mould and right up to the rim.
  • Place in the oven and leave for at least 30 minutes or until the cake is set which you can test by pressing your hand lightly against it. The cake will rise slightly during the cooking and this is normal.