Makes 1 big cake
- 250g butter
- 500g good quality chocolate (70% cocoa solids)
- 250g sugar
- 10 egg yolks
- 10 egg whites
- Cream, to serve
1. Over a gentle flame, heat a pan of water. Place the butter and chocolate in a metal bowl and cover with cling film, place on the pan and let the steam melt the chocolate. It’s important not to stir the mixture or let any moisture get into the chocolate or it may ‘seize’ and go grainy. Take off heat when done and pull off the cling film.
2. In an electric mixer, beat the sugar and yolks till they are pale and fluffy, about 10 minutes. On a slow speed, pour the melted chocolate and butter, and beat until smooth and glossy.
3. Whisk the egg whites to stiff peaks; it’s easier done in a mixer if you’re not feeling hard-core. Using a metal spoon, gently fold the egg whites into the cake mixture. Add the whites in two stages: this keeps the mixture light and fluffy. Don’t overmix or the air will be lost.
4. Heat the oven to 180C and grease a 30cm tin. Spoon the mixture into the tin and bake for 30-40 minutes, depending on how done you want it. I always like a slightly gooey centre. Leave to rest, then serve while still warm.