Ginny made this wicked chocolate cake. It was the crowning glory of a Persian feast, which included several courses beforehand. She also presented this amazing selection of Middle Eastern sweets personally brought over from Iran. Look how colourful they are. From left, there's REAL nougat (with 48% pistachios), baklava, various pistachio and lemon almond sweets and delicious spun sugar, like fancy candy floss, which we called horse's hair.

The cake was incredibly rich and melt in the mouth. It was served with lashings of yoghurt.

125g 70% (min) dark chocolate, broken up (I used whitaker's Ghana dark (72%) and that worked well)
125 g unsalted butter, chopped (I used salted which was fine)
5 eggs, separated
250 caster sugar
2 Tbs flour

preheat oven to 150C and grease a 24cm springform cake pan
melt chocolate and butter in a bowl over boiling water (don't let bowl touch water); mix thoroughly and set aside to cool completely
beat the egg yolks and sugar until thick and plae, then add the flour, a pinch of salt, and the cooled chocolate/butter mixture, and mix well to combine (I did all this will my cake mixer)
whisk/beat the eggwhites until soft peaks form, then, in batches, fold into the cake mixture.
our into tin and bake for about 35 minutes, or until a light crust forms on top (it's firmish to touch) but the middle is still soft.
immediately release cake from the pan and transfer to a wire rack (I gave it a few minutes which was fine), the top will collapse a little.
cool and then refrigerate overnight.