Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 100 grams | Dark chocolate |
| 100 grams | Butter |
| 40 grams | Caster sugar |
| 2 | Eggs; beaten |
| 25 grams | Plain flour |
| Crme fraiche to serve |
A slim, dark slice of velvety chocolate on your plate, a dollop of crŠme fraiche - what could be better? This is a light yet rich dessert, irresistible to chocolate lovers.
Melt the chocolate with the butter and sugar over a bowl of hot water. Beat the eggs and stir in the flour. Stir the two mixtures together and pour into a greased loaf tin lined with greaseproof paper. Bake at 200 degrees C / 400 degrees F / gas 6 for 45 minutes or until a knife comes out clean from the centre. Cool on a rack and turn out when cold. Serve sliced thinly, with crŠme fraiche.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias