| Chocolate Cake |
printTo serve with: Château de Rolland Barsac Sauternes
Ingredients :- 250 gr. (8.81 oz) black chocolate
- 100 gr. (3.52 oz) butter or margarine
- 100 gr. (3.52 oz) sugar
- 4 eggs
- 2 tablespoons flour
- 1 pinch of salt
Recipe:
Melt chocolate on low heat. Break the eggs and separate yolks from whites. Beat the yolks together with sugar. When the mixture whitens, add flour and salt. When the chocolate has melt, add butter to get a thicker mass. Pour it into the mixture.Beat the egg whites and add them to the mixture.
Grease a high-edged baking tin (or a silicone mold if possible). Put it in the oven (mark 6-7, 200 o C or 425 o F- 450 o F). Cook for 25 to 30 minutes. Let the cake cool down a bit before you turn it. Manipulate the cake with care.
The cake can be eaten as it is or with vanilla ice cream or English vanilla custard together with CHATEAU DE ROLLAND Barsac Sauternes.