250 grams / 9oz chocolate
1 cup + 2 tablespoons unsalted butter
6 eggs, separated
1.25 cups sugar
Preheat oven to 350F / 175C.
Melt chocolate and butter together in the microwave or in a bowl over hot water.
Beat egg yolks and sugar in a separate bowl until the mixture is pale.
Combine the two mixtures.
Whisk the egg whites into stiff peaks. Fold them into the chocolate mixture.
Pour into a 12 inch round shallow cake tin. Bake for 20 minutes.
(The cake will rise, then collapse again, leaving a raised wrist around the edges)
Serve in the pan, still warm, with thick cream or ice cream.
*recipe from cookbook ‘I Want Chocolate’ by Trish Deseine
butter sweet symphony 
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