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Ingredients for 8 to 10 servings:

2 large eggs, separated

4 tablespoons unsalted butter

2 ounces semisweet chocolate

1/2 cup confectioner's sugar

2 tablespoons flour


Preheat the oven to 325 degrees.  Generously butter a small cake or pie pan.

Melt the chocolate with 2 tablespoons water in a small pan.  Remove from the heat and beat in the butter until the mixture is smooth.

Beat the egg yolks until they ribbon.  Stir in the chocolate mixture, then the sugar and flour.  Beat the egg whites to firm peaks and fold these into the batter in 3 installments.  Gently pour the mixture into the prepared pan and bake for 20 minutes, or until the cake is firm and begins to pull away from the sides of the pan.

Cool on a rack for 15 minutes.  Unmold onto a serving platter to cool completely.  Dust with confectioner's sugar before serving.


Adapted from Monet'sTable by Claire Joyes.