Directions

1Method-

2Melt butter, choc and water in a pot over water or in microwave. Set aside to cool to room temp.

3Mix in a bowl flour, sugar and cocoa.

4Beat eggs with a fork.

5Whisk eggs in to cooled choc mix. Don't over beat.

6Mix wet ingredients in to dry. Mixture will be quite runny.

7Pour in to cake tin. I used a 25cm spring form and also got 8 cupcakes.

8Cook on high for around 2-3 hours until a skewer inserted comes out clean. Keep checking after 2 hours.

9I sat it in my 6lt cooker on a pie case with a little water in the bottom and tea towel under lid. Don't let cake tin sit in the water though.

10Cover with Ganache-

11150g choc

12300ml cream

13Bring cream to boil in saucepan. Pour over chocolate. Let cool slightly and pour over cake starting from the Middle.