Oh and here's the chocolate cake..

Ahah, you had to read this far to get to the chocolate cake recipe! 

Chocolate cake, french recipe

200g Butter

200g dark chocolate

70g flour

5 eggs

200g sugar

I have made one of these 1/3 of main ingredients chocolate puddings before, but I think that one was without eggs. I will dig out the recipe if I bring my recipe notebook from England, because that one was insanely dark and puddingy, like goo. You put the baking tin inside a dish of water in the oven. Anyway, this one comes out more like a cross between sponge and brownie, because you whisk the eggs a lot. But you cook it like moelleux, so it’s still moist in the centre. I actually just had to have a momentary typing break to taste some more and check how to describe it. Naturally. Melt the butter and chocolate together in a bain-marie (a bowl over an almost boiling pan of water). You can turn this off once it’s all started to melt and the pan has reached boil, as the remaining heat will melt the rest. Divide the eggs into whites and yolks. Stir the sugar into the yolks until the mixture lightens. Whisk the whites until they form stiff peaks. Add the flour to the yolk and sugar mixture, before adding the chocolate and butter. Then gently fold in the egg whites bit by bit. The recipe recommended a 22 or 24 sized tin, but we used a mystery dish. As long as it covers the whole surface to at least a cm thick you’ll be alright. 

About 25 mins at 180. A knife poked in the middle should come out steamy but still a bit gooey, things will settle down as it cools and you want it to be moist! By this point the edges will look cooked and almost springy to the touch.