A very simple and rich cake with a slightly fudgey, but light texture, this one is a real favourite for my family. No Icing, just a dusting of icing sugar and fresh berries.
½ lb. plus 2 Tbsp. (2¼ sticks) salted butter
7 oz. bittersweet chocolate
2 oz. unsweetened chocolate
6 eggs, separated, at room temperature
1 cup plus 2 Tbsp. sugar
6 Tbsp. cake flour
½ tsp. cream of tartar
1.Make the cake: Butter a 9-inch cake pan and line the bottom with a round of parchment or waxed paper. Butter the paper and dust the pan with flour, shaking out the excess.
2.Preheat the oven to 350 degrees.
3.Place the butter and chocolate in a mixing bowl and heat over simmering water. (No Need to chop the chocolate). Stir occasionally until the chocolate is melted and the mixture is very smooth. Remove from the heat and cool slightly.
4.Whisk the egg yolks with a wire whisk until just blended and beat in the sugar until just mixed. Whisk the yolks into the warm chocolate mixture and fold in the flour.
5.In a separate bowl, beat the egg whites until frothy. Add the cream of tartar (if you are not using a copper bowl) and continue beating until soft, rounded peaks form. Fold the egg whites quickly into the chocolate mixture, taking care not to deflate them.
6.Pour the batter into the pan and bake for 45 to 50 minutes. The cake is done when the sides are set but the center of the cake is still soft.
7.Remove from the oven and cool completely in the pan. The cake will develop cracks in the top as it bakes, and more will appear as it cools, but this is normal. When the cake has cooled to room temperature turn it out of the pan and dust with icing sugar adn top with fresh berries. Serve with whipped chantilly cream (add vanilla to whipping cream).