This cake is served with a squidgy/gooey centre.

Melt 130g of salted butter in a medium saucepan over medium heat. Whisk in 35g cocoa powder and 195g sugar to combine. Remove from the heat (don’t worry if the mixture is a little grainy). Let cool until barely warm to the touch.

Whisk in 3 eggs, followed by 1/4 tsp salt and 60g flour. Stir in 70g dark chocolate, chopped (or chocolate chips).

Pour into a 7-inch springform pan which has been greased and lined with kitchen parchment.

Bake at 160c for 30 minutes (the edges of the cake will spring back when lightly pressed, but the centre will still be squidgy).

Cool for 30 minutes in the pan before removing.

Dust with either icing sugar or cocoa powder before serving with a strawberry coulis*.

Serves 6.

* To make the coulis place 450g chopped strawberries in a small saucepan, along with 1/2 cup sugar and the juice of 1/2 a lemon, on medium heat, stirring to cook for no more than 10 minutes. Puree using an immersion blender. Pour the coulis through a strainer to make a completely smooth sauce. Refrigerate until serving.