French Chocolate Cake Recipe

How to make it

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• Grease a 26-28cm springform cake tin and line the base and sides with baking paper.
• Preheat the oven to 150′C. ( a tad over 300F )
• Melt the chocolate in a bowl over a bain-marie of hot (not boiling) water then work in the soft butter.
• Beat the egg yolks with the 30g of sugar until pale.
• Combine them with the melted chocolate and butter.
• Beat the egg whites until stiff but not dry (preferably in a copper bowl with a wire whisk), and then beat in the 20g of sugar until stiff.
• Beat 1/4 of the egg-white mixture into the chocolate and then fold this gently but thoroughly back into the remaining egg-white mixture.
• Transfer 1/4 of the cake mixture into a bowl and refrigerate.
• Pour the balance of the mixture into the prepared tin and bake for 30-40 minutes.
• It should remain slightly moist in the centre; to test, press the centre with your finger after 30 minutes - it should hold the indentation.
• Remove from the oven and turn out directly onto a serving platter.
• Remove the springform ring and base.
• Leave to cool completely.
• The cake will collapse to leave a crater in the centre.
• Fill the crater with the reserved mixture and scatter with the chocolate.
• Dust lightly with cocoa and serve with whipped cream.