- Eggs - Dark chocolate - Butter - Caster sugar - Plain flour - Double cream whipped cream and raspberries for topping
Preheat oven to fan assisted 160C / 180C / 350F / gas 4. Lightly grease two 20cm cake tins and line the bottom of the tins with greased baking paper.
Lightly beat the egg yolks and set aside. Teat the egg whites until they are nice and stiff and also set aside.
Melt the chocolate in a bowl over a pot of water, then remove from the heat and mix in the butter, sugar and flour. Then quickly mix in the egg yolks.
Slowly fold in the egg whites (approx 3 tbsp at a time) until all gone. Split the mixture evenly into the cake tins and bake for 35 mins.