Here is a cake to satisfy the chocoholics to the fill. I say cake, but it contains no flour and is more like a baked mousse with crispy sides. Whatever it is, it is outrageously rich and therefore highly recommendable.
Grease a cake tin
Break the chocolate into a bowl large enough to receive all the other ingredients. Set over a saucepan of barely simmering water until melted. Remove from the heat and cool slightly. Cut the butter into little pieces and beat into the chocolate. Add the sugar and blend well, beating thoroughly. In another bowl, beat the eggs until very frothy and foamy, then gently fold into the chocolate mixture; make sure everything is thoroughly combined.
Pour the mixture into the cake tin and place it in another oven tin with enough water to come up
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.