Bruce Bogtrotter’s cake
- 450 g dark chocolate
- 175 g butter
- 6 eggs, separated
- 225 g castor sugar
- 4 heaped tbsp flour
- 225 g double cream
Preheat the oven to 180 ℃.
Melt half the chocolate (225 g) in a pyrex bowl, over a saucepan of simmering water or on low heat in a microwave.
Mix the butter and stir until melted.
Add the flour, sugar and lightly beaten egg yolks.
Whisk the egg whites until stiff.
Gently fold half of the whites into the chocolate mixture, mixing it thoroughly.
Then carefully fold in the remaining whites.
Cook for approximately 35 minutes. There will be a thin crust on top of the cake and if tested with a skewer the inside will appear insufficiently cooked but don't worry as this is the character of the cake and it gets firmer as it cools.
Leave to cool in the tin on a wire rack.
When cool enough to handle remove from the tin.
In a pyrex bowl over a saucepan of simmering water melt together the rest of the sugar (225 g) and cream, stirring occasionally until the chocolate is fully melted and blended with the cream.
Allow to cool slightly.
The cake is prone to sinking slightly in the middle so place upside down for coating.
With a palette knife carefully spread the chocolate coating all over the cake.
Allow to set in a cool place before serving.