You will need
200g good dark chocolate
200g unsalted butter
200g sugar
5 medium eggs
1 level tbsp plain flour
1. Heat the oven to 180°C/350°F/gas mark 4.
2. Melt the chocolate with the butter. It’s fine to do this in a microwave, but using a bain marie (a bowl over a pan of simmering water) is good, too. Just don’t do it on direct heat.
3. Let the mixture cool a little, then add the sugar and stir thoroughly.
4. Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the flour.
5. Turn into a sandwich tin or a silicone baking mould (22cm) and cook for around 22 minutes. It should be wobbly in the middle when you take it out.
6. Remove from the oven and leave to cool completely before turning out the cake.
7. Let it rest in a cool place, covered with foil.
8. Slice and serve with crème fraîche.
Tip: Don’t scrimp on the quality of the chocolate you use, but don’t be tempted to go too dark – around 65% cocoa is good. The most important thing is to try to make this cake the day before, but it’s not a disaster if it’s ready the morning of your dinner.
.....bon appetit à tous, Leeann x