Jean-Francois’ gooey cake

This dead easy recipe from Trish Deseine’s wonderful book Chocolate is a household staple.  This is my version, sized down to fit my 26cm (10″)  flan dish (and comfortably serving 4 – 5).

  • 150g (5.5 oz)  good dark chocolate (I use Callebaut)
  • 150g (5.5 oz) unsalted butter
  • 4 large eggs
  • 150g (5.5 oz) sugar

Preheat oven to 180C (350F).

Melt butter and chocolate in microwave in short bursts on high (or melt together in double boiler on the stove).  Allow to cool slightly (so as not to scramble the eggs in the next step).

Beat egg yolks and sugar together in a large mixing bowl until the mixture is pale.  Combine the two mixtures together.

Whisk egg whites to stiff peaks.  Stir a small amount of the stiff egg whites into the chocolate mixture to lighten it, then gently fold the remaining eggwhites into the mix.

Pour into 26cm (10″) flan tin and bake for 25 minutes, or until cake is well risen and just past the really wibbly stage.  Cake will collapse as it cools, leaving a slightly raised crust around the edges.  We served it with homemade icecream.

Just out of the oven….

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