-
1
Line the bottom and side of cake tin with paper.
-
2
Put together the ingredients and sift.
-
3
Divide the egg yolks and whites.
-
4
Cut the butter into small pieces and put in a bowl.
-
5
Add the chocolate and put the bowl over a bain-marie (about 50C).
-
6
After melting stir well and keep it warm warm over the bain-marie.
-
7
Add 1/2 of sugar to the egg whites and whisk until stiff peaks form.
-
8
Add the rest of sugar to the egg yolks and whisk until pale and fluffy like mayonnaise.
-
9
*From here onwards, work through the steps quickly!
-
10
Add the 4 egg yolks and the dry ingredients to the meringue and mix with a balloon whisk.
-
11
Do not over mix so you can still see some of the dry ingredients around.
-
12
Change to a spatula and add the Step 2 chocolate mixture and brandy.
-
13
Fold in gently.
-
14
Pour the batter into the middle of the cake tin.
-
15
Let the batter rest on the surface of the bowl along the edge of the tin.
-
16
Flatten the surface and knock the tin against the countertop several times to let the excess air out.
-
17
Bake the cake on the middle or bottom shelf of the pre-heated oven.
-
18
If you have a gas oven, go with 160C for 30 minutes + 3 minutes.
-
19
In an electric oven, bake it at 180C for 15 minutes, then at 160C for 35 minutes.
-
20
After baking, remove the cake by holding up the paper while hot and peel off the side paper.
-
21
After leaving it to cool, cover the cake with the tin.
-
22
After cooling down completely peel off the bottom paper.
-
23
*It takes about 60 minutes including preparation and baking time (using a gas oven).
-
24
You can bake them in individual small cups.
