Can I have another piece of chocolate cake?

So, today I cooked this magnificent - no, scratch that - fucking awesome chocolate cake.

Think cafe style mud cake. There is no flour in this cake. There is also nothing to replace the flour.

It's just chocolate, eggs, butter and sugar. And it will blow your mind. It's so rich it would probably buy and sell google ten times over if it could get its wallet out.

It's Oprah rich, 'sall I'm sayin'.

I grew up with a very similar cake to this, which regularly made an appearance at family birthdays (it was cooked by our neighbour Barb).

In honour of this momentously rich cake, I have recorded a new cover for you.

Click above for my cover of Crowded House's incredibly bitter (90% cocoa dark chocolate bitter) song "Chocolate Cake". It's also a download.

(Please note, this one take, plus another for the solo)

I've also included the recipe for the cake (courtesy Tyler Florence's Tyler's Ultimate - a great book all round, well worth the $7 [!] I picked it up for at a Borders sale)

Ingredients

• 450g Dark Chocolate, chopped into small pieces
• 250g unsalted butter (plus a little more for
• 9 large eggs, separated
• 3/4 cup granulated sugar, plus 1 tablespoon

Directions

Preheat the oven to 180 degrees C/350 degrees F. Butter a 23cm springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 2.5cm of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

Serve at room temperature dusted with icing sugar and topped with cream.

Then die from the richness.