340g quality dark chocolate such as Callebaut (70% cocoa solids), chopped
225g unsalted butter, chopped
210g caster sugar
Preheat oven to 120°c. Grease and line a 20cm round cake tin.
Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. NOTE: do not let the bowl touch the water.
Beat eggs and 70g sugar in a bowl with electric beaters for 8 minutes or until tripled in volume.
Combine remaining sugar and water in a saucepan over medium heat and stir until sugar dissolves. Pour into the melted chocolate and set aside to cool. If the mixture goes lumpy, give it a stir.
Fold the chocolate mixture into the egg mixture and beat until smooth. Pour into prepared tin.
Place a folded tea towel in a large roasting tin. Place the cake tin on top and add enough water to reach three-quarters up the side of the tin. Bake for one hour or until set – it should be bouncy and firm but still a little sticky. Leave to cool in the water.
When cooled, gently turn onto a serving plate. Decorate with raspberries and serve.
We challenge you not to enjoy this decadent delight!
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