Easy Chocolate Nemesis

Michelle made this the other night, the perfect staple chocolate cake from The River Cafe. The original version is a tad more complicated, but found that this one is just as good. We had it with some creme fraiche but was thinking it would be amazing with some matcha green tea ice cream, or a hazelnut or mint ice cream.

340g 70% Lindt Dark Chocolate
195g unsalted butter
5 organic eggs
180g caster sugar

1. preheat oven to 120*C
2. grease a 25 cm cake tin using extra butter and line with parchment paper
3. break chocolate into pieces and melt with butter in a bowl over simmering water; while chocolate and butter are melting, beat eggs and 70g of the sugar in an electric mixer until the volume quadruples
4. mix remaining sugar with 100 ml of boiled water and stir until dissolved into a light syrup
5. pour the hot syrup into the melted chocolate and cool slightly
6. add chocolate to the eggs and beat slowly until the mixture is combined
7. pour into cake tin
8. put a folded kitchen cloth in the bottom of a baking tray; put in the cake tin and add enough hot water so that it comes 3/4 of the way up the side of the cake tin
9. bake in the over for 50 mins until set
10. leave the cake to cool in the water before turning out
11. sprinkle with cacao powder before serving