Cathy Gayner has spent 50 summers at her farmhouse in South West France. All proceeds from her debut cookbook will go directly to the charity Age Unlimited, which cares for disadvantaged elderly and young people.
- 150g butter, plus extra for greasing
- 150g caster sugar
- 3 large eggs, separated
- 150g dark chocolate (70%)
- Icing sugar, to serve
1Grease a 20cm loose-bottomed cake tin.
2Beat the 150g of butter and sugar till pale. Beat in the egg yolks.
3Melt the chocolate in a bowl placed over a pan of simmering water. When the chocolate has cooled slightly, add it to the butter mixture.
4Beat the egg whites until they are stiff and fold them gently into the chocolate mixture.
5Pour the mixture into the cake tin and bake for an hour at 170°C/Fan 150°C/Gas 3. Leave it to cool in the tin on a rack and when ready to serve, turn it out and dust it with icing sugar.
Taken from our sister magazine France Today