Pre-heat oven to 175C...Butter the sides and base of a 25 cm springform tin with the extra butter. Line the base with baking paper and then flour the tin. Melt 1 cup of butter in a large, heavy saucepan, add the chocolate, stir constantly over a low heat until just melted and smooth...then set aside.
Seperate the eggs and beat both the sugars into the egg yolks until just mixed. While the chocolate is still warm, whisk in the egg mixture into it along with the flour. (If your chocolate mixture has congealed, pop it back on to the stove and heat carefully until just barely warm. Next, slightly warm your egg whites by swirling them in a bowl over hot water. Add the cream of tartar to the egg whites and beat until they form mounded peaks. Fold the whites into chocolate mixture carefully as we dont want to over mix.
Pour the mixture into the prepared tin and bake for around 35 - 45 mins, or until the cake is completely set around the sides, but still has a soft and creamy circle in the centre. The cake should tremble slightly in the centre when you shake the tin.
Allow the cake to cool thoroughly in the tin before turning out. To serve, dust the cake with the icing sugar and pour over your cream or ice-cream if desired.
This cake will keep for 3 - 4 days in a tin......this cake does not keep well in the fridge!
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