225g good quality dark chocolate, chopped
100g unsalted butter
175g icing sugar, sifted
4 large free range eggs, separated
mascarpone to serve
Pre-heat the oven to 180C and grease a loose-bottomed 25cm cake tin
In a heat-proof bowl over a saucepan of boiling water, melt the chocolate and butter together. In a separate bowl, whisk the egg yolks and icing sugar together until they are creamy. Fold the melted chocolate into the egg mix.
In a clean bowl (and using a clean whisk), whisk the egg whites until soft peaks form. Fold the egg whites gradually into the chocolate mix, in three or four portions.
Using a spatula, pour the mixture into the prepared cake tin and bake at 180C for about 30 minutes, until the top of the cake is slightly cracked but it is still gooey in the middle. Allow the cake to cool on a rack and then remove from the tin.
Sprinkle with sifted icing sugar, cut and serve with a dollop of mascarpone.