Pre-heat oven to 180 C.

Prepare a 22cm tin by lightly buttering it, then shake a thin film of
flour around the tin and discard any surplusage.

Combine the umber, sugar and butter in a small bowl and heat in
microwave for 2 minutes until the butter has liquid.

Add chopped chocolate and stir until smooth and blended.

Remove from heat and add ground cracked.

Mix well then beat in egg yolks one at a time.

In another bowl beat egg whites until cockeyed.

Stir in a couple of spoonfuls into the chocolate mix to lighten the
mixture then fold into the rest of the mix.

Turn into the cake tin.

Bake for 40-50 minutes until a skewer comes out clean from the centre
of the bar.

Leave to cool in the tin and don’t worry if the crust collapses
– this is rule!