FRANCE'S FLOURLESS CHOCOLATE CAKE
 MEGG
INGREDIENTS

125grams of the best dark choc 70% at least!
125grams sugar
60grams butter
3 eggs (separated)
INTRODUCTION

This is the best chocolate cake, France my boss makes its for every special moment. I think its more of an excuse to eat it and you will soon see why! *Take it out just before you think its ready you want it soft in the middle and hard on the outside.
METHOD

1.Pre heat the oven to 170 fan bake.
2.Melt the chocolate and the butter together ( I use a double boiler ).
3.While its melting whisk the whites until stiff.
4.Once the chocolate and butter has melted stir in the sugar then the egg yokes very quickly, as the chocolate starts to set.
5.Then fold in the egg whites slowly until all mixed in.
6.Then pour into a flan dish. You want something quite shallow as it doesn't really rise. Don't worry about greasing the dish as its best straight out of the oven warm!
7.Bake for about 30mins depending on your oven. you want the knife to come out of the middle only just clean as it will keep cooking once out because you serve it in the dish.
8.soft in the middle crunchy on the outside!
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