Chocolate Valentino

Directions

1. 1
   Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. 2
   While your chocolate butter mixture is cooling.
3. 3
   Butter your pan and line with a parchment circle then butter the parchment.
4. 4
   Separate the egg yolks from the egg whites and put into two medium/large bowls.
5. 5
   Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
6. 6
   With the same beater beat the egg yolks together.
7. 7
   Add the egg yolks to the cooled chocolate.
8. 8
   Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds.
9. 9
   Fold until no white remains without deflating the batter.
10. 10
    Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C.
11. 11
    Bake for 25 minutes until an instant read thermometer reads 140F/60C.
12. 12
    Note If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
13. 13
    Cool cake on a rack for 10 minutes then unmold.