Preheat the oven to 180°C.
Line 2 x 20cm round cake tins with baking parchment and butter the bottom and sides of the paper.
Melt the chocolate in a bowl over a pan of simmering water or in a microwave on low heat. Mix in the butter and stir until melted.
Transfer to a large bowl and add the sugar, flour, and lightly beaten egg yolks.
Whisk the egg whites until it gets to the stiff peaks stage. Gently fold half of the whites into the chocolate mixture, blending thoroughly, then fold in the remaining whites.
Pour the batter evenly into the cake tins and bake for about 35- 45 minutes, depending on your oven or until a skewer comes out clean.
Remove from the oven, and let cool in the tin for a short while before removing from tin and cooling on a wire rack.
While the cake is cooling, make the icing. Melt the chocolate with the cream in a cast iron pan over lowest heat, stirring occasionally until the chocolate is fully melted and blended with the cream. It will start to look a bit glossy.
Remove from heat and let cool slightly. This icing won't get solid but will he harder to spread if you leave it to cool for too long.
When the cakes are cool enough to handle, remove cakes from the tins and discard the paper.
Place the first layer on a plate and spread a layer of icing on the top. Place the second layer on top and cover with the remaining icing.
Carefully spread the chocolate icing all over the cake with a spatula.The quantity made is enough to create a generous coating over the cake and create a lovely dribble over the edge.
Decorate as you like. I added crushed honeycomb on top of mine for a little extra something.
