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dan78
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Preheat the oven to 230ºc/210ºc fan and line a deep 8” cake tin with parchment paper.
I do one large piece for the base and sides and simply push it into the base and sides – the paper does not need to be perfect. You can use two pieces if you are worried.
You can add everything to a blender and mix, or you can mix separately – the order doesn't really matter.
Add the cream cheese to a bowl and loosen.
Pour in the dark chocolate and mix together.
Add the eggs and vanilla and mix again.
Sift in the cocoa powder and mix through.
Pour in the double cream and stir through.
Pour into the tin.
Bake for 35-40 minutes, until ‘burnt’ and very brown on top (will be dark in colour anyway due to chocolate content), and so there is still a considerable wobble in the middle.
Leave to cool in the tin for an hour.
Set in the fridge for 1-2 hours minimum to firm up slightly or overnight and serve.