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1
Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
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2
While your chocolate butter mixture is cooling.
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3
Butter your pan and line with a parchment circle then butter the parchment.
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4
Separate the egg yolks from the egg whites and put into two medium/large bowls.
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5
Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
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6
With the same beater beat the egg yolks together.
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7
Add the egg yolks to the cooled chocolate.
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8
Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds.
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9
Fold until no white remains without deflating the batter.
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10
Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C.
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11
Bake for 25 minutes until an instant read thermometer reads 140F/60C.
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12
Note If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
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13
Cool cake on a rack for 10 minutes then unmold.
