Lou-Anne's Favourite Chocolate Cake

The Cake

1. Butter a 26cm circular cake tin. Preheat the oven to 180°C.
2. Melt the chocolate in the microwave. Cream the butter with half the sugar until light and fluffy. Add the salt, then beat in the egg yolks, one at a time, with the melted chocolate.
3. Whisk the egg whites until stiff and fold in the remaining sugar. Fold into the creamed mixture with the sifted flour.
4. Spread evenly into the cake tin and bake in the middle of the oven for approximately one hour. Turn the cake out on to a wire rack and allow to cool completely.

The Icing

1. Grate the chocolate finely, then mix it with the butter. Melt the mixture gently in a Bain Marie or a thick-bottomed pot over low heat, stirring until the chocolate melts.
2. Then add the sifted powdered sugar and stir until all the ingredients are thoroughly combined. 
3. Allow to cool a little and ice the cake. I recommend a spatula and a knife. Co-chefs may lick the bowl when the cake has been iced.