Flourless Cholate Torte

450g dark chocolate

250g butter

9 eggs, seperated

250 ml Sugar

Melt chocolate and butter together in a double boiler

Beat egg yolks and sugar until light and fluffy

keep beating while slowly adding chocolate mixture (kinda like making mayonaisse)

Fold in stiffly beaten egg whites

Pour into prepared 25cm springform pan

Bake at 180C for 55 minutes

Allow to cool slightly (it will collapse)

Chill in the fridge for four hours (minimum)

Its better to make it the day before its needed

Remove from pan, cut into thin slices (16 portions per pan)