Ultra-rich flourless chocolate cake

This is a real indulgence - and best served with icecream or double cream :)

400g of GOOD quality dark chocolate (at least 50% cocoa) (Can use milk choccie I guess.. )
200g butter

5 egg yolks
5 egg whites (from when you separate the yolks.. duh) - don't do what I did and be lazy, DO separate them over a separate bowl, and add it to the bigger bowl one at a time sort of thing, rather than separate the whites into one dish - I wasted 4 whites because the 5th egg WAS ROTTEN!! And so it all went into the bowl of whites. YUCKKY.
Pinch of salt
Half a capful of white vinegar


In a double boiler gently melt the chocolate and butter together.
Lightly whisk the egg yolks until pale and thick while the chocolate is melting.
In a large mixing bowl, beat the egg whites, salt and vinegar together until stiff peaks form, you should be able to turn the bowl upside down and not have it slip out - I did it!! :D

The chocolate/butter should be blood temperature - remove it from the heat, add the egg yolks and whisk in quickly. (If the chocolate's too hot, you'll have chocolate scrambled eggs.)
Gently and carefully fold in half of the egg white meringue mix, then the other half. Fold to mix.
Pour into a lightly greased cake tin, bake at 160C for around 30-45 minutes. It will sink in the middle etc.
Cool in the tin then wrap in cling-wrap and keep it in the fridge for a day or at least a few hours. Turns out very fudgey :)