• Preheat the oven to 190°C/170°C fan.
• Grease a 20cm springform cake tin with butter or oil and dust with cocoa powder; you won’t need to line the tin if you do this thoroughly enough.
• Put the chocolate and butter together in a glass bowl and either set over a saucepan of simmering water, ensuring that the base of the bowl doesn’t touch the water, or heat in the microwave in 30-second bursts, until melted.
• Stir in the sugar, then add the eggs, one at a time, beating in each one with a wooden spoon before adding the next. Add the flour and mix well, then transfer to the prepared tin.
• Bake for 20–25 minutes; the cake should still tremble in the middle. 
• Leave to cool completely in the tin, then serve at room temperature, or serve chilled with some non-dairy vanilla ice cream and raspberries.

Recipe from Fress, Mitchell Beazley 

First published in The JC February 28 2019