ULTIMATE FRENCH FLOURLESS CHOCOLATE CAKE
Makes 1 x 20cm CAKE - SERVES 8-10
CAKE
250g unsalted butter diced
250g DARK chocolate broken into pieces
5 medium eggs separated
250g golden caster sugar
GLAZE
200g DARK chocolate broken into pieces
100ml double cream

Preheat the oven to 180oC/160oC fan/350F/GAS 4 and butter a 20 cm x 10 cm- deep loose bottom cake tin. Melt the butter and the chocolate in a bowl set over a pan containing a little simmering water, stirring occasionally. At the same time, whisk the egg yolks with half the sugar for several minutes until pale and doubled in volume (you can do this in food processer) then transfer the mixture to a large bowl.
Whisk the egg whites until stiff, then gradually whisk in the remaining sugar. 1tbsp at a time, whisking for about 20secs with each addition. You should by the end have a stiff, glossy meringue.
Fold in the melted choc and butter into the egg yolk and sugar mixtur, followed by the egg whites in two goes. Pour the mixture into the prpared tin and bake for 60-75 mins or until a skewer inserted at the centre comes out with just a few moist crumbs clinging to it. Run a knife around the edge and leave the cake to cool in the tin - it WILL sink slightly, giving it a pleasingly "home made" look, which adds to its charm.
When ready to glaze, remove the cake on the base, place it on a plate, cake board or stand . Trim the edges to neaten, if you wish.
Melt the chocolatewith the double cram in a bowl set over a pan containing a little simmering water. Drizzel with the glaze over the top and the edges allowing it to trickle down. Set aside in a cool placefor several hours for the glaze to set. The cake is VERY dense and deliciously gooey - its even better the day AFTER making it !! If you can wait. It will keep well in a covered container for several days ... ENJOY