675 g Best quality plain
-chocolate; (1 1/2lb)
350 g Unsalted butter; cold (12oz)
9 Eggs
150 g Caster sugar; (6oz)
1 sm Pot of thick jersey cream
Icing sugar for decoration
Pre-heat the oven to 220C/425F/gas mark 7
Butter a 30cm diameter by 5cm deep (12 x 2 inches) cake tin and line
it with greaseproof paper. Melt the chocolate and butter together in
a bowl over a pan of hot water until smooth.
Tip: the bottom of the bowl should not be in contact with the water.
Remove from the pan to cool a little.
Beat the eggs and sugar together in a bowl over the same simmering
water until they start to thicken. Remove from the heat and continue
beating until soft peaks are formed. Fold half the eggs into the
melted chocolate, combine and then fold into the remaining egg
mixture. Pour into the prepared cake tin, cover with buttered foil
and place in a bain-marie of very hot water. Bake for 5 minutes,
remove the foil and then bake for a further 10 minutes until just set.
Allow the cake to cool – it will continue to set as it does so, then
turn out onto a plate and serve with thick cream and a dusting of
icing sugar.
Yields
1 servings
