A recipe from France: The Cookbook
Preparation: 20 minutes
Cooking: 50 minutes
Serves: 6 people
70g (2½oz) butter, plus extra for greasing
140g (4¾oz) chocolate, chopped
4 eggs, separated
90g (3¼oz) flour
140g (4¾oz) sugar
1 teaspoon flavouring, such as rum, Kirsch or orange-flower water
1 quantity chocolate icing
Candied fruit, such as cherries, oranges and angelica, to decorate
Preheat the oven to 150°C/300°F/Gas Mark 2. Grease a cake tin with butter.
In a pan, melt the chocolate with the butter over a very low heat. Remove from the heat and stir in the egg yolks, one by one, followed by the flour and sugar.
In a separate bowl, whisk the egg whites and flavouring to stiff peaks. Fold into the chocolate mixture. Pour into the prepared cake tin and bake for 50 minutes.
When the cake comes out of the oven, allow to cool, then cover with the chocolate icing and decorate with candied fruit.