baking time/heat 105mins 20 120mins at 180c/350f/gas 4
preheat the oven to the temp. melt the choc in the microwave or over hot water.
cream the butter and sugar in a large bowl until light and fluffy and pale
separate the eggs, then slowly add the eggs to the butter and sugar mixture, then add the melted choc
whisk the egg whites into soft peaks and then whisk in the icing sugar gradually
soft the flour into a third bowl and then slowly add the flour and the egg whites alternatively using a metal spoon into the choc and egg yolk mixture
pour into the large tin. then check after about an hour and 45mins to keep an eye.
if you can then leave the cake for 12 hours before cutting however if your not going to cut etc then this should be fine