INGREDIENTS 200 grams Kerrygold unsalted butter 200 grams 60 – 72% Callebaut Cacao chocolate – chipped or cubed 200 grams sugar 4 eggs – separated Butter and sugar for pan as neededMETHODPreheat oven to 400*Melt butter and chocolate until smooth. Do not overheat. You can use a double boiler or heat gently in a saucepan over low heat. In a non-reactive bowl combine yolks and sugar and whip until pale yellow in color and slightly thickened. Slowly add chocolate/butter mixture until well combined. In a non-reactive bowl, whip egg whites until stiff. Do not over whip. Slowly fold in to chocolate mixture. Pour into buttered/sugared cake pan and bake until set, approximately 15 minutes. Cake will be very sticky and soft in middle. Remove from pan and serve.