Grandmère’s Chocolate Cake
This is such a special recipe for me. It’s been handed down through my mother’s side of the family and it’s the cake Grandmère always used to make for us when there was a birthday or other celebration. I’ve never tasted another chocolate cake quite like it (believe me, I’ve tried many). Whatever you do, don’t overcook it. Five minutes too long in the oven and the middle will dry out. Like American brownies, you want the centre to be sticky and squidgy and a little sunken. It will glue your mouth closed and taste heavenly.
- 7.5 oz Dark Chocolate not too bitter – I use Bournville
- 3.5 oz Unsalted Butter
- 5 Eggs separated
- 7.5 oz Sugar
- 3.5 oz Plain Flour
- Icing Sugar to dust
Preheat the oven to 170°C.
Grease and line the base of a 20-cm round cake tin.
Gently melt the chocolate and butter.
Remove from the heat and add the egg yolks, sugar and flour.
Whisk the egg whites until stiff. With a metal spoon, gently fold the beaten egg whites into the chocolate mixture.
Pour the batter into the tin.
Bake for 30‒35 minutes.
When cool, dust with icing sugar.