Serves 12

         Hour and a half

      Serve with wipe cream and red fruits

Preparation:

Preheat the oven to 180 °
Grease and line a 20cm round cake mold. Beat 8 large eggs in a large mixing bowl until doubled in volume (this will take about 10 mins).
Melt 225g of unsalted butter with 450g of dark chocolate, and then, when it cools, mix with scrambled eggs.
Pour the mixture into the prepared cake mold, and wrap the outside of the mold in foil. Put the mold in a large roasting tin, in which we previously poured boiling water. Bake for 1 hour, and if you are not sure if the cake is ready, it is best to check by piercing the middle of the cake with a fork. If the fork is clean after drawing, the cake is ready.