French Chocolate Cake

Serves 6-8
This is the excellent chocolate cake I learnt to make when I worked for my friend Jennifer.
I like this cake because it tastes like chocolate, the Valrhona cocoa I added to it just reinforces the chocolate flavour without making the cake taste like cocoa as many ‘chocolate’ cakes do.
I’m not sure why it is called a “French” chocolate cake but that is what I’ve always known it as. It will keep for a week in an airtight container.

200g dark chocolate chopped (I used Whittakers Dark Ghana 72%)
250g butter, diced
220g caster sugar
6 eggs
5ml vanilla extract
70g flour, sifted
25g cocoa, sifted, plus extra for serving

Preheat the oven to 150°C
Line the bottom of a 24cm springform cake tin with baking paper.
Melt the chocolate and butter gently over a pan of simmering water or in the microwave.
Mix well, cool and reserve.
Beat the eggs, sugar and vanilla, for about 5 minutes or until very thick, pale and fluffy.
Stir in the chocolate and butter mixture.
Stir in the flour and cocoa.
Pour into the tin and place in the oven.
Bake 45-55 minutes or until a skewer inserted into the middle comes out only slightly sticky (not completely dry).
Remove from the oven and cool. Remove from the tin.
Dust the top with lots of cocoa.
Good served with whipped cream.