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Chocolate Truffle Cake


   

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Preheat the oven to 150°C (300°F). Butter a 25 cm (10 in) springform cake tin.
Melt the chocolate and butter in a bowl set over a saucepan of simmering water. In a mixing bowl beat the egg yolks and sugar until light and fluffy, then add the flour, salt and the butter and chocolate mixture. Stir well.
Beat the egg whites until they hold peaks, then gradually fold them into the cake mixture. Pour it into the tin and bake in the oven for 35 minutes, or until a light crust has formed on top but the centre is still gooey. When cooked, immediately release the cake from the tin, let it cool on a rack (it will collapse a little), then refrigerate it overnight.
Serve with some whipped cream.

 



125 g (4 oz) good-quality bittersweet chocolate
125 g (4 oz) unsalted butter
5 organic eggs, separated
250 g (9 oz) caster (superfine) sugar
2 tbsp unbleached plain (all-purpose) flour
pinch of salt

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