Fleur de Corse - Chestnut Cake

This Corsican cake is simple, but its light, wonderful flavor will impress your friends!

(Recipe from Isy at La Casaloha B&B Galeria, Corsica)

Ingredients:

1/4 pound melted Dark Chocolate (100 gr) **

1/2 cup Sugar (100 gr)

4 Eggs

4 1/2 tablespoons melted Butter (65 gr)

1 Tablespoon Chestnut Flour (unbleached white flour can be substituted).

Additional required Items: Double-boiler to melt chocolate & butter, medium and large mixing bowls, 1 shallow cake pan

Preparation and Cooking:

In double-boiler: Melt chocolate, then add butter. Once melted work into a creamy mix.

In large bowl: Beat egg yolks and sugar at high speed into a frothy mix. Stir in the chocolate mixture, add flour and mix again.

In medium bowl: Beat egg whites at high speed until very light and fluffy. Fold egg whites into the chocoloate mix in the large bowl.

In shallow cake pan or ceramic dish: (sprayed, or greased) pour the cake mixture.

Cook in a slow oven (320 degrees Fahrenheit/160 degrees Celsius) for 20 minutes maximum. A crust should be formed on the surface but the cake should remain moist inside.

** More chocolate can be used for an especially rich treat

Bon Appétit!

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