INGREDIENTS
2 eggs plus 2 egg yolks
150g golden caster sugar
450ml double cream
1 and a half tablespoons rosewater
300g good quality dark chocolate
Heat oven to 140C/ Gas 1, and then butter a deep sided 20cm cake tin with removable base (the 'cake' is so soft when it's cooked that it's best not to try and get it off the base!)
Whisk the eggs, yolks and sugar until very pale - almost white, in fact, and doubled in volume. Meanwhile heat the cream and the rosewater to boiling point and then pour over the broken chocolate pieces. Stir gently every so often until the chocolate has melted and then add the chocolate mixture to the eggs and sugar and mix together. Pour into the prepared tin and then bake for 30-45 minutes (depending on your oven) until the cake is just set and still has a bit of wobble in it!
Leave to cool in the tin and run a knife around the top to release the crust if it has stuck to the tin. As it cools the top will crack a little but I think makes it look even more appealing! Eat this on the day that it's cooked to get the maximum gooey moussiness, although this will keep well covered in the fridge for a couple of days. Allow it to come back to room temperature before serving.
Lovely served with cream, or real vanilla ice-cream - or if you want a bit of a tang to cut through the rich chocolate, try it with Greek yoghurt!
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