Semi-liquid Chocolate Cake (flourless) Yield: 6 servings. Ingredients 6 oz (170 g) bitter chocolate (70-85% cocoa) 3 tablespoons butter 1 cup (200 g) sugar 2 eggs (safe to eat uncooked) 3 tablespoons corn starch

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin.
2. Break the chocolate into small pieces and melt it with butter over hot water.
3. Beat the eggs with sugar for 5 minutes, add corn flour and mix well.
4. Fold in the melted butter and chocolate mixture and transfer to the cake tin.
5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked.
6. Let the cake cool for 5 minutes and serve with ice cream.