Preheat oven to 170° C. Line and grease a 20cm cake tin.
Melt the chocolate and set aside. Beat egg whites until stiff. Add the egg yolks to the chocolate once it has cooled down slightly.Add 1/3 of the egg whites and stir through. Add another 1/3 of the egg whites and fold in with a big metal spoon. Add the last 1/3 of the whites and fold through gently - trying to keep in all the air and fluffiness. Pour the batter into the prepared cake in and bake in the oven for 35 - 40 mins. Allow to cool before decorating or cutting.Reprinted with the permission of Heinstirred To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.