1. Beat the eggs

    Preheat the oven to gas 3, 160°C, fan 140°C. Grease and line a 20cm round cake tin. Beat 8 large eggs in a large mixing bowl until doubled in volume (this will take about 10 mins).

  2. Melt the chocolate

    Put 225g unsalted butter and 450g chopped dark chocolate in a pan and gently melt over a low heat. Allow to cool slightly, then carefully fold into the eggs.

  3. Bake

    Pour the mixture into the prepared cake tin and wrap the outside of the tin in foil. Place in a large roasting tin one-third filled with boiling water. Bake for 1 hr or until a skewer inserted into the middle comes out clean.

  4. Cool and serve

    Allow the cake to cool completely before removing from the tin. Serve with a dusting of icing sugar and a few fresh raspberries, if you like.

    RFO CHOCOLATE CAKE PINS 0306 636x418

    Calories 415 (21%), sugar 10.2g (11%), fat 35.7g (51%), saturates 19.8g (99%), salt 0.2g (3%), based on 12 servings.

  5. Ingredients

    You need just three ingredients to make this indulgent cake. Take a screenshot of the ingredients before heading to the shops.

    8 large eggs
    225g unsalted butter
    450g dark chocolate