Step 1

Preheat the oven to 160 degrees celsius (fan-forced).

Step 2

Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper. Cover the outside of the tin with foil.

Step 3

Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).

Step 4

Place the eggs into a bowl and beat with a stand mixer or beaters on high for at least 5 minutes or until the eggs have doubled in size.

Step 5

Break the chocolate into pieces and place into a microwave safe bowl. Chop the butter into chunks and add to the chocolate.

Step 6

Melt on 50% power in the microwave on 30 second bursts for 2-3 minutes or until the chocolate and butter has melted (stir every 30 seconds with a dry metal spoon). You can use a double-boiler on the stovetop if you prefer.

Step 7

Gently fold 1/4 of the egg mixture into the chocolate. Repeat 3 more times with the remaining egg mixture.

Step 8

When the mixture is completely combined, pour it into the prepared springform tin.

Step 9

Boil water and carefully pour it into the large baking tray until it covers 2/3 of the sides of the springform pan.

Step 10

Bake in the oven for approximately 30-35 minutes or until the chocolate cake begins to set on the outside edges (not in the middle).

Step 11

Remove the pan from the oven and set aside until the boiling water has cooled slightly.

Step 12

When it's safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.

Step 13

Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave in the fridge overnight. Allow to come to room temperature before serving.

Step 14

Before serving, carefully remove the cake from the springform tin and discard and baking paper.  Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.

Step 15

Preheat the oven to 160 degrees celsius (fan-forced).

Step 16

Grease the base and sides of a 20cm springform tin very well. Line the base with baking paper. Cover the outside of the tin with foil.

Step 17

Place the springform tin into a baking tray that is large enough to fit the cake tin (sitting flat).

Step 18

Insert the butterfly into the Thermomix bowl. Add the eggs and beat for 8 minutes on Speed 4, 37 degrees. Pour the eggs into a separate bowl and set aside.

Step 19

Clean and dry the Thermomix bowl. Add the chocolate to the Thermomix and grate on Speed 8 for 10 seconds. Scrape down the sides of the bowl.

Step 20

Add the chopped butter and melt for 5 minutes on Speed 3, 50 degrees.

Step 21

Using a rubber spatula, gently fold 1/4 of the egg mixture into the chocolate mixture. Repeat 3 more times with the remaining egg mixture.

Step 22

When the mixture is completely combined, pour it into the prepared springform tin.

Step 23

Boil water and carefully pour it into the large baking tray until it covers 2/3 of the sides of the springform pan.

Step 24

Bake in the oven for approximately 30-35 minutes or until the chocolate cake begins to set on the outside edges (not in the middle). Remove the pan from the oven and set aside until the boiling water has cooled slightly.

Step 25

When it’s safe to do so, carefully remove the springform tin from the water bath and set aside to cool completely.

Step 26

Place the cake (still in the tin) into the fridge and leave until it's completely cold. For best results, leave in the fridge overnight. Allow to come to room temperature before serving.

Step 27

Before serving, carefully remove the cake from the springform tin and discard and baking paper.  Decorate with chocolate ganache, icing sugar, fresh berries, whipped cream or sifted cocoa powder or icing sugar.