200 grams dark chocolate
200 grams butter
1/4 cup strong coffee
6 eggs
1 1/2 cups Chelsea White Sugar
2 tsp vanilla
1 cup plain flour
Chelsea Icing Sugar to dust, with shreds of dark chocolate and cocoa powder.

Preheat oven to 180˚C.
Melt chocolate and butter in coffee over a gentle heat until melted but not too hot.
Beat or blend eggs and Chelsea White Sugar until thick, foamy and pale yellow - about 5-7 mins. Add vanilla.
Gradually beat in the chocolate mixture. Fold in flour.
Pour mixture into a greased 30cm cake tin and bake for about 1 hour.
Cool in tin then turn onto a serving platter and dust with Chelsea Icing Sugar, garnish with shreds of dark chocolate and dust with cocoa.