Preheat the oven 160ºc fan. Butter and line an 8inch springform tin.

Melt the chocolate and butter together in the microwave or in a bowl over simmering water. Keep a close eye while it melts, stir well to combine. Leave to cool.

Use 2 mixing bowls, crack the whole eggs into one bowl. Separate the other 3 eggs add the yolks to the whole eggs. And keep the whites separate in the other bowl.

Pour half the sugar into the whites and half into the yolks. Using an electric or hand whisk, whisk the whole eggs, yolks and sugar until it turns a very pale yellow. This will take 5-10 minutes. Add some of the melted chocolate to the bowl, stir, then add the rest and mix to combine.

Wash the whisk really well in warm soapy water. Then whisk the egg whites and sugar until thick but not too stiff. Add a spoon of the whisked whites to the bowl with the chocolate and yolks, mix to incorporate. Then add the rest of the whites and fold in gently, so it’s light and airy.

Pour the batter into the lined tin. Bake for 40 minutes, or until set and not to lose once wobbled. Leave to cool completely. Or overnight if possible. Carefully take from the tin and put it on a plate.

To decorate, simply top with a tub of freshly whipped cream and top with a pile of fresh raspberries.