100gm very good dark chocolate 40gm dark cocoa powder 40gm cornflour 100gm butter 60 gm caster sugar 8 eggs, separated 1 extra egg white pinch of salt 1/4 tspn cream of tartar
Chop dark chocolate finely and melt in the microwave or over hot water. Cool a little. Cream softened butter with half the sugar. Add egg yolks, and beat. This can be done with an electric beater.
Add melted chocolate and stir to combine.
Whisk egg whites with remaining sugar, salt and cream of tartar until soft peaks form. Sift cocoa and cornflour together and fold in alternately with the melted chocolate mixture.
Grease and flour a 20 cm. springform tin, spoon mixture in and bake in a preheated 200°C oven for about 30 minutes or until just done when tested with a metal skewer.
To serve as a pudding, heat the cake through (in a microwave) just before serving, and slather each serving with rich chocolate sauce, or with rich vanilla ice cream and lashings of cream.