29 June 2010
- 375g Valrhona Le Noir Gastronmie Dark Chocolate (61% cocoa solids), Chopped.
- 6 Large Eggs
- 375g Unsalted Butter
- 375g Unrefined Caster Sugar
- 2 tbsp Valrhona Cocoa Powder
Preheat Oven to 180°C, 375°F, Gas Mark 5
Grease and line a 24cm tin with wax paper.
Separate the eggs
Melt the butter and chocolate very gently to 50°C, stirring regularly over boiling water. ** Do Not Get Water In The Chocolate.
Remove from the heat and add the whipped egg yolks, sugar and flour, folding until well incorporated.
Whisk the egg whites to form soft peaks and quickly fold them into the Chocolate mixture – start with a quarter and then add the rest.
Pour into tin and bake in middle oven for 40 minutes. Don't worry if the cake seems ‘wobbly’ inside when taken out of the oven – it will sink and set.
Remove cake from the oven and cool in the tin.
Turn out and sprinkle with cocoa powder.