Ingredients
- 180 g dark chocolate (50-60% cocoa solids)
- 4 fresh eggs
- 2 tbsp (30 ml) cocoa powder
- 10 g (2 tsp) baking powder
- 1 pinch of salt
Method
- Heat the oven to 170°C (conventional, not fan) and line a 20 cm round cake tin with baking paper.
- Break the chocolate into pieces and melt it in a bowl set over a pan of barely simmering water, without letting the bowl touch the water. Leave it to cool for 5-10 minutes.
- Separate the eggs. Whisk the whites with the pinch of salt until they form stiff peaks.
- Beat the yolks in a separate bowl, then stir in the cooled chocolate. Sift in the cocoa and baking powder and mix to a thick, smooth paste.
- Stir a third of the whites into the chocolate mixture to loosen it. Fold in the rest with a large spoon or your hand, lifting from the bottom so the foam is not knocked out.
- Pour the batter into the tin, level the top and bake for 25-30 minutes. The cake is ready when the top is risen and cracked and a skewer comes out with a few moist crumbs but no wet batter.
- Leave the cake in the tin for 15 minutes, then turn it out and cool it; it will sink a little as it cools, which is normal.
Note: If you find it too bitter, dust the top with icing sugar before serving.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.