Durty chocolate truffle cake

Heat the oven to 160c
Line a 25cm cake tin with baking paper, then lightly grease and flour
In a large bowl, beat the eggs and 100g of the sugar until light and fluffy (about 10 minutes)
Add 125ml of water and the remaining sugar to a saucepan and gently heat while stirring until the sugar has completely dissolved
Remove from the heat and stir in the chocolate and butter until melted and well combined
Gently fold the chocolate mix into the eggs, then pour into the cake tin
Place the cake tin in a bain-marie (or in a deep oven dish half full of boiling water) in the oven
Bake for 30-45 minutes until the cake no longer wobbles when shaken
Remove the cake from the oven and let it completely cool before serving
Use a very sharp knife to cut