Line the base and sides of a 20cm spring-bottomed cake tin with greaseproof paper and set the oven to 180C. Melt the chocolate and butter in a metal bowl over a pan of simmering water.
Separate the eggs and whisk the yolks with 2 tablespoons of the sugar. Stir in the melted chocolate and mix well. Beat the egg whites with the remaining sugar until very stiff, quickly fold one-third of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin.
Place on the middle shelf of the oven and bake for 20 minutes. Remove from the oven and leave to cool slightly.
Transfer to your James Martin Large Triangular Plate to serve accompanied by the Passion Fruit Mousse and garnished with a sprig of mint, some icing sugar, some cocoa powder and a swirl of raspberry sauce.