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Whisk the eggs until they're very, very fluffy, about 5mins. Melt
the butter and chocolate together .
Slowly fold in the melted butter-chocolate mix into the whisked
eggs, trying to keep as much air in as possible
(If you feel that your batter is too runny at this stage you can add
a bit of cocoa or flour, but I didn't need to).
Scrape the mixture into the prepared form, fill a roasting tin
with water and place your cake tin in the water bad. Bake for
approx 25-27mins, the cake should have a crust like a brownie,
but still look quite wobbly in the middle. Leave it in the tin to
cool, once cool cover it and refrigerate for at least 4 hours.
Take the cake out of the fridge 30mins before serving. Sprinkle
with icing sugar.
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