Ingredients
6 egg yolks
1/2 cup – 3/4 cup sugar
400g bittersweet chocolate
6 egg whites
liqueur (optional)
Directions
Beat egg yolks with the sugar until thick and pale and mixture forms a
ribbon – as for making a
sponge. Melt the chocolate over hot water and allow to cool slightly. Fold
chocolate very gently into
the egg yolk mixture, careful not to deflate it too much. Add a tablespoon
or two of your favourite
liqueur if you wish at this point. Whisk the egg whites until stiff peaks
form. Gently fold into the
chocolate mixture.
Pour into a greased and lined 23cm (9 1/2 inch) cake tin or a heart shaped
tin or other shaped
mould…try to keep it simple though as this is a moist cake. Bake in a bain
marie in the oven at
140C/250F for about 1 hour and 15 minutes or until done when tested with a
toothpick…it will not
test completely dry though. Leave to relax with the oven door ajar for
another hour. The cake will
rise like a souffle but will settle as there is no flour. Turn out when cold
and dust with icing
(confectioner’s) sugar if desired.
Serve with fresh unsweetened heavy cream, berries and a chocolate sauce or
icecream.
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