Difficulty:[usr 2]
Break the chocolate into pieces in a bowl, add the butter divided into pieces and the powdered sugar. Put the bowl on a saucepan two-thirds full of water and let it melt in a bain-marie, over low heat. Then remove from the heat and stir until the mixture is well blended.
Crack the eggs, separating the whites from the yolks. Add the egg yolks one by one to the chocolate paste. Stir in the flour again, sifting it through a Chinese. Whip the egg whites until stiff enough, then gently fold them into the preparation.
Butter a cake tin. Pour in the preparation. Bake in a medium oven (180°- th. 5/6), and cook for around 45 minutes:stop cooking when the cake is still very soft. Leave to cool completely before unmolding onto a round dish.
Serve this cake with a very good Banyuls, a great sherry or a Sauternes.
Source:La Cuisine de Passion by Marie-Claude Gracia
Hubert wishes you happy holidays
