For the sponge

2 eggs 2-3 ozs castor sugar 2 ozs self-raising flour 1 tbsp water.

For the filling

4 oz. plain chocolate 4 eggs

whipped cream chocolate 'buttons' angelica

Make the sponge Put the eggs and sugar into a basin and whisk until thick and fluffy.
Gradually fold in the well sieved flour and the water.
Put into a well greased and floured tin, bake for 10-12 minutes at gas Mark 6.
Allow to cool for a few minutes, then turn out very carefully onto a wire cooling tray.
Break the chocolate into small pieces and put this into the basin.
Melt over a pan of hot. not boiling water, remove from heat, whisk in the egg yolks and continue beating until a thick creamy mixture.
When cool, fold in stiffly beaten egg whites.
Put into the sponge flan case and decorate with a border of piped whipped cream, chocolate buttons and leaves of angelica.

TO SERVE: As cold as possible.