Fondente al cioccolato

(Costanza's Chocolate Cake)

Preparation and Cooking time: 1 hour

Ingredients : 10 servings

• 5 eggs (separated)
  
• 125g (4 oz) powdered sugar and some for decorations
• 125g (4 oz) butter at room temperature
• 170g (6 oz) milk
• 1 tablespoonful of cake flour or potato flour or corn starch
• 250g (8oz) bittersweet chocolate
• raspberries or strawberry's and whipped cream to decorate

1. Preheat oven to 375F degrees (180c)
2. Chop the chocolate and place in a bowl setting over boiling water. Stir occasionally until it is completely melted
3. Using an electric mixer, beat up the egg yolks with the sugar until completely mixed, about 3 to 4 minutes.
4. Add the flour (corn starch) and beat for a minute more
5. In another bowl use the electric mixer to whisk the egg whites with a pinch of salt until firm
6. When the chocolate is melted, add the butter which has been cut into pieces and remove from the heat immediately when they are mixed after about 2 minutes.
7. Pour in the cold milk, a little bit at a time and stir well.
8. Now add this mixture to the egg yolk mixture and combine them together.
9. Fold in the egg whites very gently, but be sure it is completely mixed.
   
10. Butter and dust a 10 inch (25cm) cake tin with flour.
11. Pour in the mixture and bake for 25-30 minutes at 350F (180C).
12. When the cake is cold, dust with icing sugar and if you like decorate with fresh raspberries.