Flourless Chocolate Cake

🥘 Ingredients

• dark chocolate 200 g
• unsalted butter 200 g
• granulated sugar 200 g
• eggs 4 large
• all-purpose flour 1 Tbsp
• raspberries (optional)
• sea salt (optional) 1 pinch

1. 1

   Heat the oven to 350°F (180°C).
2. 2

   Melt the dark chocolate with the unsalted butter . It’s fine to do this in a microwave, but using a bain-marie (a bowl over a pan of simmering water) is good too. Just don’t do it on direct heat.) Let the mixture cool a little, then add the granulated sugar and stir thoroughly.
3. 3

   Add the eggs one at a time, mixing well after each addition, but without beating too much air into the mix. Fold in the sieved all-purpose flour . Turn into a sandwich tin or a silicone baking mold (22 cm) and cook for around 22 minutes . It should be a little wobbly in the middle when you take it out. Don’t worry about this, the gooey center is fabulous, and it will set further as it cools.
4. 4

   Remove from the oven and leave to cool completely before turning out the cake. Let it rest in a cool place, covered with foil. Slice and serve with crème fraîche and some raspberries (optional) or for fun a few drops of good olive oil and a pinch of sea salt (optional) flakes.
5. 5

   Try to make this cake the day before you intend to serve it to let it rest and the flavors develop. Good luck resisting.