Easy Chocolate Cake

Beat the eggs and sugar in a bowl for 7–8 minutes, until thick and creamy.

Melt the chocolate over a water bath. Add the butter and stir. Leave to cool slightly.

Sift the flour, add the beaten eggs and pour in half the cooled melted chocolate and butter. Mix and spread in a 20 × 25 cm tin lined with baking paper. Bake for 20 minutes in an oven preheated to 170 °C.

Cut the cooled cake into rectangular pieces and pipe the chocolate sauce over them. Decorate with fruit if desired.