1. Line an ungreased deep 20cm round cake pan w/greaseproof paper-do not grease paper. 2. Melt combined chocolate and butter in heatproof bowl over hot water, or microwave. 3. Cool to room temperature. 4. Combine eggs and sugar in bowl, beat w/electric mixer until thick and creamy, fold in sifted flour. 5. Then fold in chocolate mixture. 6. Pour mixture into prepared pan, bake at 180°C/350°F/gas mark 4-for 20mins or until cake is crusty on top and soft in the centre. 7. Leave cake to become cold in pan. 8. Cover cake pan w/foil and freeze for several hours or overnight. 9. Just before serving, place cake pan in hot water to loosen cake (for me this step wasn't necessary, I used foil instead of greaseproof paper to line my pan, and enough of it was hanging over for me to just cover the cake and freeze, which I just later pulled, and the cake came out w/it! No hot water dipping!) Invert cake onto serving dish and fill centre w/extra fresh fruit if desired. 10. BERRY SAUCE: Blend or process berries w/icing sugar until smooth, strain. 11. Pour berry sauce over slices cut, and serve-- Mmmm. ---------------------------------------------------------------------------
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