preheat oven to 180C and grease and line an 18cm/7" baking tin
Separate the eggs and whisk egg whites till they hold their shape
melt chocolate in either microwave or Bain Marie (a bowl over a pan of simmering water that doesn't touch the bowl) then allow to cool a little
Beat the egg yolks with the melted chocolate then carefully fold in the egg whites till the batter is smooth
Spoon batter into prepared baking tin and bake for approximately 30 minutes
Remove cake from tin and allow to cool on a wire rack then sprinkle with the icing sugar
To check if the cake is ready insert a toothpick/cocktail stick in the centre, it should come out clean with no cake stuck to it. The cake should bounce back when you lightly press it in the centre.You can use cocoa powder to dust instead of icing sugar or drizzle with melted white chocolate
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!