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Preheat the ovent to 180°C.
Melt the chocolate with the butter either in the microwave or in a bain-marie or over a pan of boiling water. Mix.
Add the sugar then the egg yolks . Mix.
Add the flour and mix.
Beat the egg whites stiffly and fold them into the mixture using a spatula.
Pour the mixture into the deep sandwich tin and bake in the oven for about 35 minutes. Leave it to cool.
Remove from the tin and serve for afternoon tea or as a dessert with custard or vanilla ice-cream.
You can add 25g of chopped walnuts , praline or candied orange peel to the mixture.
The chocolate cake can also be made in tins for mini-cakes, half-circles, petits fours and pyramids.