1 cup boiling water
3 oz unsweetened chocolate (see note at bottom)
½ cup butter
1 tsp vanilla
1 ½ cups sugar (original recipe was 2 cups)
2 eggs, separated

1 tsp baking soda
½ cup sour cream

2 cups flour, sifted (can skip sifting if you want)
1 tsp baking powder

1. Pour boiling water over chocolate and butter, in a bowl. Let stand until melted. Stir in vanilla and sugar. Then whisk in egg yolks, one at a time blending well after each addition.
2. Mix baking soda and sour cream. Whisk into chocolate mixture.
3. Sift flour and baking powder together and add to batter, mixing thoroughly.
4. Beat egg whites until stiff. Stir ¼ of the egg whites thoroughly into batter. Scoop remaining egg whites on top and gently fold together (not mixing thoroughly).
5. Pour batter into a greased and floured Bundt pan. Bake at 350 for 40-50 minutes (until a tester inserted in centre of cake comes out clean).
6. Let cool for 10 minutes (if poosible, it’s better to chill for at least an hour). Carefully remove cake from pan and place on a plate.

Frosting

¼ cup butter
½ cup brown sugar
2 Tbsp milk
¾ cup icing sugar

1. Melt the butter and brown sugar and cook for two minutes to caramelize it.
2. Add milk. Bring to a boil. Remove from heat and stir in the icing sugar.
3. Carefully frost cake. (It’s easier to frost if it’s chilled.)

Suggestion: Instead of unsweetened chocolate, I use 10 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar.