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Melt chocolate and butter in a bowl and add the cocoa powder to this.
In two different bowls, separate the egg yolks and the whites. Start by whisking the egg yolks with half the sugar until pale and fluffy.
In a separate bowl whisk the egg whites with the remaining sugar until firm.
Now, pour the chocolate and butter mixture into the yolks mixture and fold it in.
Gently fold in the egg whites to the above mixture.
Prepare a 7in lined tin and pour the batter to this, reserve 60g of the batter for later.
Bake this at 180 degrees for 20-22mins
Once cooled, spread the reserved batter on top of the cake and bake it again for 10-12 mins at 180 degrees until a skin has formed.
Cool, dust with some cocoa powder and enjoy!