Follow these steps for perfect results
Dark Chocolate
melted
Butter
unsalted
Eggs
organic
Caster Sugar
Preheat oven to 120C/ 250F/Gas mark 1/2.
Place chocolate and butter in a bowl.
Set the bowl over a saucepan of boiling water, ensuring no water enters the mixture.
Melt the chocolate and butter, then remove from heat and cool.
Combine eggs and sugar in a bowl.
Beat with an electric beater for 3-5 minutes until light and creamy.
Carefully fold the cooled chocolate mixture into the egg mixture.
Stir until well combined.
Grease and line a round 22cm (9inch) springform pan.
Line the outside of the springform pan with foil.
Pour the chocolate mixture into the pan.
Place the pan in a large baking tray.
Pour boiling water into the tray to come halfway up the sides (water bath).
Bake for 50 minutes.
Turn off the oven and leave to cool completely in the oven.
Lightly dust the top with cocoa.
Serve the cake with creme fraiche.
Expert advice for the best results
Do not overbake the cake; it should still be slightly soft in the center.
Use high-quality chocolate for the best flavor.
Allow the cake to cool completely before dusting with cocoa.
Everything you need to know before you start
20 minutes
Can be made a day ahead.
Dust with cocoa powder and serve with a dollop of creme fraiche.
Serve chilled or at room temperature.
Pair with fresh berries or a scoop of vanilla ice cream.
Dust with powdered sugar for a more elegant presentation.
Enhances the chocolate flavor.
Complements the bitterness of the chocolate.
Discover the story behind this recipe
A classic dessert often served at special occasions.
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