This is a simple French chocolate cake recipe; I've been making it for years and it is still in my hubby's top 5... Serve it with a nice dollop of cream, and don't despair if it collapses - just dust it well with icing sugar.
Line a 23cm cake tin with non-stick paper and grease the tin.
Break the chocolate into small pieces and melt it with butter over hot water (or in microwave).
Beat the egg yolks with half of the sugar. Fold in the melted butter and chocolate mixture.
Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
Fold in the beaten egg whites.
Bake for 25 – 30 min, or until the wooden pick inserted in centre comes out clean, but make sure not to overdo it. Note that cakes of this type will collapse and look like a pie because no flour is used.
Dust with icing sugar and serve with a dollop of cream.