Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Place the egg yolks and half of the sugar in a bowl. Using the whisk on a hand mixer, beat for approx. 4 mins. until the mixture becomes lighter in colour. Mix in the Tabasco. Stir in the chocolate. Beat the egg whites with the salt until stiff, gradually add the remaining sugar, continue to beat until the egg whites are glossy. Carefully mix the egg whites into the chocolate mixture. Transfer the cake mixture to the prepared tin.
Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool. Dust the cake with a little cocoa powder.