Squidgy Chocolate Cake

1. Pre-heat oven to 180°C/gas mark 4.
2. Lightly grease a 25cm/10 inch loose-bottomed cake tin and line with baking parchment.
3. Sift flour, baking powder and salt into a bowl.
4. Break up chocolate and place in a saucepan together with the hot water.
5. Heat gently, stirring frequently, until chocolate has melted and is smooth. Set aside.
6. Whisk egg whites in a very large bowl until stiff.
7. Gradually whisk in sugar until stiff and glossy.
8. Stir the egg yolks, then stir them into the melted chocolate together with the vanilla extract.
9. Beat chocolate mixture into flour until well combined.
10. Slacken mixture with 3-4 tbsp of the egg whites, then fold chocolate mixture into the egg whites until well combined.
11. Pour into prepared tin and level surface.
12. Bake 45-50 minutes or until top springs back when touched.
13. Allow to cool in tin and then turn out.
14. Best made a day in advance and covered tightly.
15. Before serving sift icing sugar over the top and decorate with holly if you're making it for the festive period!