Elizabeth David’s Chocolate Cake
225 g / 8 oz bitter chocolate (72%)
225 g / 8 oz sugar
4 tbsp flour
6 eggs
170 g / 6 oz butter
Butter a 5” x 9” loaf pan.
Melt the chocolate. Mix it with the softened butter, flour, sugar, and beaten egg yolks. Fold in the stiffly beaten egg whites.
Bake at 180 °C / 350 °F for 45 minutes. NB. A pin inserted will come out looking too moist. This is correct. After the cake is removed from the oven, it will fall. This is also correct.
