Difficulty: [usr 2]
Break the chocolate into pieces in a bowl, add the butter in pieces and the powdered sugar. Place the bowl over a saucepan two-thirds full of water and melt gently in a bain-marie over low heat. Remove from heat and stir until smooth and well blended.
Separate the eggs, cracking the yolks into the chocolate mixture one by one. Sift the flour through a chinois and fold it in. Whip the egg whites to stiff peaks, then gently incorporate them into the batter.
Butter a cake tin generously. Pour in the batter. Bake in a preheated oven at 180°C (thermostat 5/6) for about 45 minutes—stop when the cake is still soft in the center. Cool completely before unmolding onto a serving dish.
Serve this decadent cake with a fine Banyuls, sherry, or Sauternes for an exquisite pairing.
Source: La Cuisine de Passion by Marie-Claude Gracia
Hubert wishes you happy holidays!
