300g bitter chocolate 70 per cent
150g unsalted butter
6 organic eggs
4 half oz caster sugar
Set oven to 180 c /350 f
Line the base and sides of a 20cm springform tin with greaseproof paper.
( this is essential as you cannot turn this cake out due to the absence of flour)
Melt the chocolate and butter in a bowl, over simmering water. In a seperate bowl whisk egg whites
with 2 tbsp sugar then gradually add the remaining sugar until the egg whites are stiff and glossy.
Once the chocolate mixture is melted and cooled add a small amount of egg white to loosen the mixture,
then add the remaining egg whites quickly but carefully trying to incorporate as much air as possible.
Once thoroughly mixed turn into the tin.
Place on the middle shelf of the oven for 20 mins or until firm on the top.
Do not loosen the tin until the cake has cooled then turn out and transfer to a plate. A liitle patience is needed here as it is fragile.
Dust liberally with icing sugar, serve warm if possible, with pouring cream or icecream....