- 220g bitter chocolate buttons (we used Callebaut chocolate buttons)
- 150 softened butter
- 6 large eggs, separated
- 220g castor sugar
- 4 tablespoons plain flour, almond meal or cocoa powder
Preheat the oven to 170°C (moderate). Grease and line a 26 cm spring form cake pan.
Melt the chocolate (I do it in the oven at 90°C) then mix the softened butter into the melted chocolate.
IMPORTANT - Keep this in a warm spot so that the mixture doesn’t harden.
With an electric mixmaster, whisk the egg yolks and sugar for 5 minutes or until light and creamy then add the chocolate mixture to the creamed sugar and mix for a minute or so.
Add the flour (or almond meal or cocoa) and mix thoroughly.
If you prefer a less sweet dessert cake, use cocoa powder for the dry ingredient.
Whisk the egg whites until soft peaks form and fold a little of the chocolate mixture into the egg whites, then fold the remaining egg whites into the chocolate mixture.
Pour the mixture in a buttered and lined cake pan and cook for approx 35-40 minutes. The cake should be crusty on the top and fudgy in the centre. The cake will rise nicely then once out of the oven will fall; the cake will be firm but lovely and moist.
Serve warm as a pudding perhaps with a crème anglaise and raspberry sauce or serve as a cake with a strawberries and cream.