• 200gm (7oz)semisweet or bittersweet chocolate 200gm soft butter 1 cup (200gm/7 oz) sugar 4 eggs seperated - room temperature


Preheat oven 375F (190C) Butter an 8 inch (22cm) round cake pan. Break the chocolate up into small pieces into saucepan, melt over hot water. Add the butter and stir with a spatula until smooth. Add half the sugar to the egg yolks and whisk until the mixture is pale in color. Beat in the chocolate mixture. Beat the egg whites to soft peak. Gradually add the remaining sugar, beating until the mixture is smooth and shiny. Fold gently into the chocolate mixture with a rubber spatula. Pour the batter into the prepared pan and bake for 40 minutes or until a tester inserted in the centre comes out clean. Let the cake rest at room temperature for 10 minutes before turning out of the pan. Serve warm, at room temperature or chilled.

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Submitted 6/13/05.
Source: France - The Beautiful Cookbook
Submitted By: Loisette Chalouis
Flourless chocolate cake