
Ingredients:
• 20 gms. dark cooking chocolate
• 125 gms. Butter
• 125 gms. Sugar
• 50 gms. flour
• 4 eggs
• 10 gms. Butter to grease tin
Method:
- Grease the tin and line with greased greaseproof paper.
- Preheat the oven at 180 deg C.
- Break the chocolate into pieces and melt over a bain-marie (or in the microwave) with 2 tbsp of water.
- Remove from heat and add knobs of butter and stir until smooth. Leave to cool.
- Put the egg yolks in the processor bowl with 100 gms of castor sugar and mix together for 30 seconds on speed 6 using the plastic blade, then add the melted chocolate, blend and mix in the flour.
- Wash the bowl, replace the blade with the whisk and beat the egg whites until stiff at Max speed.
- After 50 seconds, add 20 gms. of sugar and beat for a further 10 seconds.
- Lightly fold the egg whites into the mixture in three goes.
- Pour into the tin and bake for 1 hour.
- Turn out onto a cooking rack.
- This cake can be cut into thin slices to accompany a red fruit salad or vanilla ice cream.