Yield: 4 Servings
|100 grams||Dark chocolate|
|40 grams||Caster sugar|
|2 \N||Eggs; beaten|
|25 grams||Plain flour|
|\N \N||Crme fraiche to serve|
A slim, dark slice of velvety chocolate on your plate, a dollop of crme 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 crme fraiche.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias