Preheat oven to 180℃. Line the base of a heart shaped spring form baking tin with baking paper and butter the sides well. Set aside. (or 22cm round tin will work just as well.)
Place chocolate, in pieces into TM bowl and mill 10 sec/speed 8.
Scrape down sides of bowl and add butter. Melt 10 min/37℃/speed 1.
Add remaining ingredients and blend 20 sec/speed 8.
Scrape into prepared tin and bake 45-60 minutes until just wobbly in the centre. (This will vary depending on size of tin used, you need the wobble!)
Remove from oven and allow to cool in tin completely.
Dust with cocoa powder, icing sugar or both and serve with fresh berries on the side, whipped cream and/or ice cream...or go all out and serve it with THE LOT!