Chocolate cake

Recipe by Jean-Pierre Wybauw, Technical Advisor at Barry Callebaut Belgium, from his book “Chocolate without borders”
For 2 cakes


100 g of butter
150 g of sugar
3 eggs
125 g of dark chocolate
100 g of flour
½ packet of baking powder


Grease the cake tins and cover with a fine layer of sieved flour or use non-stick tins. Preheat the oven to 190°C. Mix together the butter, sugar and egg yolks until the mixture becomes creamy. Add the sifted flour and baking powder to the butter and blend together. Next, melt the chocolate and add it to the mixture. Beat the egg whites until stiff and then fold carefully into the mixture to form a paste. Fold, do not stir, to keep the mixture aerated. Using a long piping bag, place the mixture into the cake tins. Bake in the oven for about 45-50 minutes. After baking, put the cakes on a rack and let them cool before removing from the pans.