Chocolate Cake - Chef Recipe by Charles-Etienne Prétet

Ingredients

200g dark chocolate
200g unsalted butter, plus an extra 20g to line your baking tray
200g icing sugar
80g plain flour
5 eggs

Method

Break your chocolate in small pieces to melt with the 200g of butter in a bowl over a sauce pan filled up with boiling water (bain marie). Add the flour and icing sugar and whisk well, add the eggs one by one and whisk in-between adding each egg. Put your chocolate ganache in a baking tin (I prefer the round ones but you can make it work with any baking tin). Pre-heat your oven at 190 C and place your cake in to cook for 20-22 minutes.

Take the cake out of the oven, it will look a bit uncooked in the middle but let it cool down and set over an hour on your bench and it will be perfect.

Served as is with a bit of icing sugar, or a scoop of vanilla ice cream, or housemade vanilla whipped cream on the side.