Served in a rich tomato napoli sauce.
200g dark chocolate
200g unsalted butter, plus an extra 20g to line your baking tray
200g icing sugar
80g plain flour
Break your chocolate in small pieces to melt with the 200g of butter in a bowl over a sauce pan filled up with boiling water (bain marie). Add the flour and icing sugar and whisk well, add the eggs one by one and whisk in-between adding each egg. Put your chocolate ganache in a baking tin (I prefer the round ones but you can make it work with any baking tin). Pre-heat your oven at 190 C and place your cake in to cook for 20-22 minutes.
Take the cake out of the oven, it will look a bit uncooked in the middle but let it cool down and set over an hour on your bench and it will be perfect.
Served as is with a bit of icing sugar, or a scoop of vanilla ice cream, or housemade vanilla whipped cream on the side.