If you are a chocolate lover, this decadent dessert is for you. From Bordeaux, where my grandmother made it very often, to Penticton where I also make it for our family, this recipe is a Bordelais (from Bordeaux) classic that never gets old. Thanks to my cousin Stephanie Beraud-Sudreau who continues to keep our family tradition alive through her cookbooks The Cookery of South-West France. Make it the day before – it will be even better – so keep it in the fridge overnight.
Ingredients
- 250 g / 8 oz chocolate
- 250 g / 8 oz. butter
(use half unsalted and half salted butter) - 200 g / 6 oz. caster sugar
- 4 eggs
- 1 tbsp flour
Directions
1. Preheat oven to 210 °C (410 °F)
2.Melt the chocolate over a bain-marie in a saucepan. Add the butter and, once melted, the sugar. Mix well.
3.Break the eggs into a bowl and beat with the flour.
4.Stir the two mixtures together, mixing well.
5.Pour into a greased sponge tin or line the tin with a sheet of aluminum foil.
6.Bake in a bain-marie for 30 minutes (210 °C / 410 °F)
7.Leave to cool and place in the refrigerator overnight.
8.Remove from the tin at the last moment, sprinkle with icing sugar and serve with custard (crème Anglaise).
