Nearly Flourless Chocolate Cake (or Brownie)

This recipe comes from "500 cakes" and appealed to me due to the low amount of flour.  Foodies often think that little flour in a cake means either a lovely light texture or a really dense texture.  This time it resulted in a very dense, rich texture. Whilst this chocolate 'cake' was delicious for what it was, it was more so a brownie than a cake.  If you enjoy brownies or even rich mud cakes then by all means this is a fantastic recipe, however, for the purpose of this chocolate cake search I'm sorry to report that I don't think this can even be considered in the running as a cake.

Ingredients
260g dark chocolate
170g butter, diced
200g caster sugar
3 large eggs
70g plain flour

Method
Preheat the oven to 160 degrees (fan-forced) and line a round springform tin.  Break the chocolate pieces and put them in a heatproof bowl along with the butter.  Plcae the bowl over a pan of simmering water and heat gently until the chocolate and butter have melted.  Remove from the heat and leave to cool for 5 minutes.  Stir in the sugar, then beat in the eggs, one at a time.  Sift teh flour over the mixture, then fold in. Tip the mixture into the pan and bake for 55 minutes until firm on top with a little wobble in the centre.  The cake will firm as it cools.  Leave to cool in the tin. Carefully turn cake out onto a serving plate and serve in wedges with thick cream or ice with chocolate ganache (as pictured).