Ingredients
- 175g unsalted butter, plus extra for greasing
- 225g dark chocolate, broken into pieces
- 200g caster sugar
- 3 medium eggs, separated
- 65g plain flour
- 50g chopped pecan nuts
Method
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Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
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Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
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Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
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Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
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Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.