This one from A World in My Kitchen by Peter Gordon (Hodder Moa, 2003) is a real doozy of indulgence. It's his favourite chocolate cake. We are lucky to have an excess of eggs thanks to our chickens so I went for it.

300 g dark chocolate (I use Whittaker's)

150 g butter

6 eggs

100 g sugar (I used ground coconut sugar, as I tend to do with dark cakes)

Ganache:

220 g dark chocolate

180 ml cream, chilled (you can use cow cream but I used coconut)

Preheat oven to 180c. Line the base and sides of a 20 cm springform tin with baking paper.

Melt chocolate and butter in a bowl set over a saucepan of simmering water.

Separate eggs and beat the egg whites until stiff with 60 g of the sugar.

Beat yolk with remaining sugar, then mix into the chocolate. Fold a third of the whites into the chocolate, then gently fold in the rest.

Pour into your cake tin and bake for 25-30 minutes. The cake will have a crust but the inside must be wobbly.

Remove from the oven and cover tin tightly with foil. Once cold, chill for at least 4 hours before removing the tin.

To make the ganache, melt chocolate in a bowl set over a pan of simmering water (or in a microwave). Stir in the cream and let sit to firm up.

Spread over a chilled cake.

Slice cake with a knife that's been heated with hot water for a cleaner cut. Best served with mascarpone.