Flourless dark chocolate cake

INGREDIENTS
300 g dark chocolate
125 g butter
150 g sugar
6 eggs
6 tablespoons rum

I chop chocolate and butter and put in a bowl.

I melt in microwave or over hot water and stir smooth, avoiding burning.

I separate yolks and whites into bowls and immediately mix yolks with 100 g sugar to prevent lumps.

I whisk until pale and fluffy.

I whisk whites; when whitening, gradually add remaining 50 g sugar.

They should be glossy, not overwhipped.

I pour chocolate in a thin stream onto whisked yolks.

I mix well.

I add 6 tablespoons rum.

I add 2 or 3 tablespoons whisked whites and mix.

This loosens the cream.

I gently fold in all remaining whites, lifting from the bottom to retain air.

I line a 26 cm tin with parchment.

I add mixture.


I bake at 180°C for 30 minutes, lower to 120°C for 10 minutes, and cool slightly before removing carefully: it is delicate. Delicious crusted outside and soft inside, dusted with cocoa or icing sugar and served with whipped cream.