Ingredients Cake 500g couverture dark chocolate buds 250g unsalted butter 12 whole eggs 35g plain flour 100g caster sugar Ganache 200g couverture dark chocolate buds 200ml thickened cream Method Cake Melt chocolate and butter together (using a bowl over a saucepan of simmering water) until very glossy. Separate yolks from whites and whisk yolks with half of the sugar until white and fluffy. Place on top of melted chocolate, but don't mix yet! Wash bowl and whisk whites thoroughly adding remainder of sugar slowly until it forms firm peaks. Place this on top of the chocolate and yolks, but still don't mix yet! Sift 35gm flour evenly over the top and now gently fold all together. Pour into a greased and lined spring form cake tin and put into a 190°C oven for 12 minutes. Take out and cool on bench. Ganache Melt chocolate and cream together (using a bowl over a saucepan of simmering water). When together and glossy, cover the cake like an icing mix. Refrigerate until set (approx. 3 hours minimum). Brought to you by Hickory’s Restaurant and Bar Courtesy of Warrick Brook , Executive Chef at Hickory’s Restaurant and Bar, Peppers Craigieburn. Read more about Hickory’s Restaurant and Bar .