Ingredients
12 ounces dark chocolate (minimum 70% cacao), chopped
6 eggs, separated
2 sticks butter (8 oz.)
1 ¼ cup sugar
You will also need:
Small saucepan
10″ Cake pan or 12 individual ramekins
Parchment paper
Large bowl
Bowl for beating egg whites
Bain marie or water bath
Instructions
Preheat oven to 350oF.
Slowly melt chocolate and butter together in a double-boiler. Set aside.
Butter a cake tin or individual ramekins. Line the base(s) with baking parchment. Set aside.
Beat sugar and egg yolks together in large bowl. Set aside.
Beat egg whites until stiff. Set aside.
Mix egg yolk / sugar mixture into melted chocolate and butter. Stir well.
Fold in the egg whites.
Pour into the cake pan or individual ramekins and bake in a bain marie (water bath) for 45 minutes to an hour until just set. (If cooking in individual ramekins, cooking time will be between 25-35 minutes.)
Allow to cool slightly and then turn out. Cake should be gooey.
Serve with raspberries and crème fraiche. This cake is also great refrigerated and served later.
Serves 10-12 people.