250gm of Menier Patissier chocolate, 52%/54% cocoa, no more
150gm butter

Melt them together in the microwave – they mustn’t get hot – doing the melting in the microwave makes the heating even, so do it gently

Add 250gm caster sugar, 4 large egg yolks and mix well

Mix in by sieving in 130gm flour, and make sure it mixes in well, so the flour can absorb everything

Whip up the left over egg whites until stiff, and then fold carefully in to the mixture

Get a cake tin, butter it and put in the mixture

Put it in the oven for 20-25 minutes at 180c, or until it forms a crust, at which point you can leave it for another 10-15 minutes which will dictate how fudgy it is. This will depend on your oven, and you’ll need find this out on your own

Take it out, cover it in tea towels so that it can sweat while it cools

Finally, wrap it in foil (or cut in in halves or quarters as you may want to eat it later) and freeze it. Remember, freezing it is part of the process, it’s much nicer once it’s defrosted