200/225g black cooking chocolate 175g soft butter diced 50g of dark chocolate 70% cocoa (optional) 225g white or brown sugar 110g plain flour 6 eggs (yolks and egg white separated)
-1 Preheat the oven (200c/400f) -2 Break the chocolate into pieces and melt it in a bain marie with the butter (place a bowl over a pan of simmering water and heat gently until the chocolate and the butter have melted) -3 In a separate bowl, mix the sugar, the 6 yolks and the flour -4 Add the chocolate mixture and mix. -5 Beat the eggs whites until stiff and peaks form. -6 Fold half of the egg whites into the chocolate mixture , gently , then the other half. -7 Bake in the oven for 46/51 minutes until firm on top with a slight wobble in the centre. -8 Test that the edges are cooked using a knife. Push into the edge of the cake and it should come out clean. -9 Doing the same thing to the centre should leave some mixture on the knife. -10 This is when the cake is mi-cuit, or molten.
The cake will firm as it cools completely. Options : You can add two table spoons of liquid cafe in the mixture. You can insert two pieces of white chocolate at the centre of the mixture before baking in the oven
