| 1 cup | water |
| ½ cup | sugar |
| 600g | ex-bitter chocolate |
| 300g | butter |
| 10 | eggs |
| 1 cup | sugar |
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Method
1. Bring the water & ½ cup of sugar to softball stage.
2. Melt the butter & chocolate gently over a bain-marie.
3. Beat the eggs & remaining cup of sugar to ribbon stage.
4. Add the syrup to the egg mixture.
5. Fold in the chocolate mixture.
6. Cook in a greased & floured spring form tin in a Bain Marie at 150ºC for 30 mins or until set.
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