This gluten-free recipe makes 6 small servings.
Lightly butter a 12cm diameter loose-bottom or springform pan. Fold aluminum foil around the outside of the pan to make it water-tight. You will bake it in a pan of water.
Place in a microwave-safe bowl:
140 grams bittersweet baking chocolate
4 1/2 T butter
Little by little, heat it until melted. Mix gently together and set aside to cool.
Separate the yolks and whites from:
3 eggs
Place in a bowl and whisk:
the 3 yolks
4 T sugar
When frothy and pale, whisk in:
1 T brandy
Fold the beaten yolk mixture into the melted and cooled chocolate.
Put some water in a kettle, and turn on the heat. You will need boiling water when you bake the cake.
In a clean bowl, whisk:
the 3 whites
a tiny pinch of salt
When thick, add:
2 T sugar
Continue to whisk until stiff, but not dry.
Fold 1/2 of the whisked egg whites into the chocolate mixture. When mixed, add the remaining egg whites. Mix gently so it stays fluffy.
Pour batter into your buttered pan. Place the cake pan in a roasting pan and put it in the oven. Pour the boiling water in the roasting pan until it comes halfway up your cake pan. Shut the oven door.
Bake for 35 minutes, then check. The top of the cake should be firm when it's done. If it is still gooey, bake for another 5-10 minutes.
Remove pan from the water, and place on a rack to cool. When cooled, unwrap the foil and remove the cake gently from the pan. It should be firm on the outside and a bit gooey on the inside.
Serve with vanilla ice cream. ❤️