Eggs, Sugar, Butter and Cocoa Doth a Brownie Maketh.

Pierre Roelofs Better than Brownie Chocolate Cake.
8 eggs
700g dark, soft brown sugar
pinch of salt
280g butter
200g good quality (Dutch processed) cocoa powder.

Line a 23cm x 30cm tin with baking paper
Preheat oven 130degrees celcius.
Warm the eggs and brown sugar over a simmering water and whisk until light and fluffy (10 min by machine). Add salt.  Using the thermomix, I set it to 50 degrees, speed 3.  I did not need the full 10 minutes.
Melt the butter and cocoa powder.  Gently fold them into the egg mixture.  Keeping the mixture as aerated as possible.  In thermomix speak; I took the egg/sugar mix out of the jug.  Put in the butter and cocoa and set it to 90 degrees, speed 3, 3 minutes.  I then poured in the egg/sugar mixture.
Pour the mixture into the tin and bake for about 45minutes.  Turn the tin occasionally until firm and evenly cooked.

This recipe is from the Sydney Morning Herald.