Ingredients

150ml water
450 grams sugar
450 grams chocolate melts
450 grams butter
6 eggs
1 cup flour
Whipped cream to serve

Method

1. Line the base of two 23cm spring release cake tins with non-stick baking paper.
2. Place sugar and water in a medium saucepan and stir over gentle heat until sugar dissolves – bring to the boil and boil for 1 minute.
3. Add the chocolate and butter to the saucepan stir until melted – remove from heat.
4. Whisk eggs in the food processor, add flour and mix well – add the chocolate mixture and mix until well combined then pour into the 2 prepared tins. Place tins in a large roasting pan and fill with enough water to come half way up the sides of the spring release tins.
5. Bake in a preheated oven 180°C for 45-55 minutes – topping up the water if it evaporates.
6. The cakes should be firm to the touch in the centre. Leave the cakes for an hour in the tin to cool and then tip out onto a greaseproof paper covered wire cooling rack.
7. When cold wrap in plastic cling film and refrigerate overnight.
8. Fill the cakes with whipped cream and dust the top with icing sugar and cocoa. The cake looks fabulous with strawberries piled over and around it.

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