5-ingredient flourless chocolate cake with passion fruit

Grease or line a 20cm-round springform cake tin or a tin in the shape of a 5 with the equivalent capacity.

Melt and warm the butter in a medium-sized saucepan placed over a medium heat. Remove from the heat. Chop the dark chocolate. Add it to the butter and stir until melted.

Whisk in the sugar and eggs.

Pour into the cake tin and bake for 35-40 minutes – it should be barely set with a bit of a wobble in the middle. Remove from the oven and allow to cool completely (it will fall and crack a little).

Carefully remove from the tin. Spread the passion fruit pulp on top, then continue to decorate as desired.