Gooey Chocolate cake.
200g plain chocolate
5 large free range eggs
150g caster sugar
Preheat oven to 190c, lightly grease and line cake tin
Melt butter and chocolate together, set aside.
Whisk 2 of the eggs and 3 of the egg yolks together until pale, slowly all 50g of the sugar. Beat in the chocolate and butter mix.
In a clean bowl, whisk the egg white until stiff, then gradually whisk in the rest of the sugar to make a meringue. Fold in two tablespoons of the chocolate mixture, then gently fold in the rest.
Pour batter into pan and bake for 30 mins. Remove from oven and allow to cool in the tin. The center will drop upon cooling. Cover and place in fridge. Remove from fridge 1 hour before serving.