250g Bittersweet Chocolate, chopped
120g Unsalted Butter
4 Large Eggs at room temperature
2 Tbsp Flour
pinch of Salt
Preheat oven to 350 F. Butter 9” spring form pan or deep pie plate if you don’t have a spring form pan. This cake rises very little so don’t worry too much about it coming over a pie plate.
Melt chocolate and butter in a stainless steel bowl over a simmering pot of water. Remove from heat and stir in half the sugar, the egg yolks and the flour.
Whip egg whites with a mixer and a pinch of salt until then form soft droopy peaks.
Fold 1/3 of the whites into the Chocolate mixture to lighten it then fold in the rest just until the white streaks disappears.
Scrape mixture into prepared dish and bake for 35 minutes just until the cakes feels slightly firm in the middle and a toothpick comes out clean.
Cool before serving and wrap well if you want to freeze.