- serves 4 people
- preparation 20 minutes
- cooking 10 minutes
- difficulty Mid level
Ingredients
- 210 g dark chocolate (70% cocoa)
- 205 g butter
- 335 g whole eggs
- 260 g caster sugar
- 125 g flour
Instructions
Melt the chocolate and butter in a bain-marie (making sure the water does not rise above 40°C).
Cream the egg and sugar together in a separate bowl.
Sift the flour and set aside.
Mix the chocolate and egg mixture together with a spatula and combine well. Add the flour to the mix.
Prepare a mould by lining it with butter and sugar. Fill the mould three-quarters full with the mixture.
Cook at 160°C for around 10 minutes. Serve hot.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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