Chocolate (dark) 200g
1 tea spoon of baking powder
Cut the butter and chocolate in small squares. Put them together in a bowl and melt them in the microwave until soft and shiny. Avoid burning it.
Separate the egg whites and the yolks in two separate bowls
Add the sugar to your yolks and mix until it turns into a paste.
Pour the chocolate sauce into your yolks and sugar. Mix together.
Add the flour and the baking powder and mix until it disappear into the chocolate.
Beat the egg whites until fluffy. Spikes should form when you remove the whisk.
Pour the egg whites into the chocolate cake and mix gently. Don’t over do it the preparation stays light thanks to the egg whites.
Pour into the dish
Pre heat your oven at 175°C
Cook for 20 to 30 minutes in the oven. You’ll know your cake is perfect if you put a knife in it and the blade comes out clean.
For personal reasons, I never add any salt to my food (desserts or not). But any pastry chef in France will tell you that adding a pinch of salt will bring out the sweet flavours. Feel free to follow this well know golden rule. Add salt at the same time as flour.