• Preheat the oven to 350ºF/180ºC.
• Grease a deep 8½ inch/22cm round cake pan. Line the base and sides with non stick baking paper.
• Melt the chocolate in microwave or in a bain marie.
• Beat the eggs and sugar until thick and creamy.
• Beat in melted chocolate until combined.
• Then using a spatula, gently fold in cream and Frangelico.
• Pour mixture into pan. Place pan in baking dish and pour enough boiling water into the baking dish to come halfway up side of pan.
• Bake 30 minutes, cover with foil and bake 30 minutes more.
• Discard the foil, remove the cake pan from the baking dish, cool cake in pan.
• Turn cake onto serving plate cover and refrigerate overnight.

Ganache Topping (optional)

• Heat ½ cup cream until hot but not boiling. Pour over semi sweet (dark) chocolate and allow to stand for 3-5 minutes. Then stir gently until smooth. Spread over the cold cake.
• Heat 1½ cream until hot but not boiling. Pour over white chocolate and allow to stand for 3-5 minutes. Then stir gently until smooth. Pipe in circles around the top of the cake. Draw a toothpick gently from the inside circle to the outside and even intervals around the cake.