Directions
- 1Melt the chocolate and butter over a double boiler until melted. Allow to cool.
- 2Separate 4 eggs. Whisk 2 whole eggs and 4 egg yolks with 100g of sugar until combined.
- 3Slowly whisk in the warm chocolate mixture.
- 4Beat the 4 egg whites with a handheld mixer until foamy (about 2 minutes).
- 5Gradually add the remaining 100g of sugar and beat until soft peaks form (about 5 more minutes).
- 6Gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.
- 7Scrape the batter into the pan and smooth the top. Set the pan on a rimmed baking sheet and bake at 175C until the top is puffed and cracked and the center is no longer wobbly (35 to 40 minutes).
- 8Let the cake cool in the pan on a rack. The center will sink as it cools.
Ingredients
- 225 g dark chocolate
- 110 g butter
- 6 eggs
- 200 g sugar
Equipment
double boilerwhiskhandheld mixerbaking panbaking sheet
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