(from Trish Deseine's fabulous "I love Cake")
200g dark chocolate
1 tablespoon flour
(I just saw a version of this recipe in the internet where Trish adds a tablespoon of strong espresso to the cake batter, I didn't do that, but it sure sounds good to me)
(for one 20cm diameter springform pan - I doubled the above recipe and used a 26cm diameter springform pan, baking time will be a bit longer)
Preheat the oven to 190°C and line your cake tin with parchment paper.
In a saucepan, melt chocolate and butter over low heat. Pour into a large bowl, slowly add the sugar while constantly stirring. Let this cool down a little.
Then, add the eggs, one by one. Stir well with a wooden ladle after adding each egg until it has combined with the batter. Then, add the flour, stir well.
Fill the batter into your prepared cake tin and bake for about 22 minutes until just firm at the edges but still soft in the middle. Take out of the oven, let cool.
It's best to bake this cake a day ahead.