This recipe was sent in to us by a true blue citizen of Geneva, one of the most breathtaking cities in the world. Home to many, many chocolate shops it’s not surprising that there’s a gâteau named after their city. ‘Whether the chocolate is dark, white, milk or fondant, many of the chocolate confections created in Geneva’s chocolate shops are based on closely-guarded, centuries-old secrets still known only to “maîtres chocolatiers” and the transformation of cocoa into chocolate lies somewhere between science and magic’. This recipe tries to capture some of that magic.

Ingredients

• 200 g dark chocolate (70 %)
• 120 g butter
• 150 g caster sugar
• 4 extra large eggs
• 80 g cake flour

Method

• Pre-heat oven to 180 C
• Grease and flour a non-stick flan tin
• Melt the butter and the chocolate (break the chocolate up into tiny pieces to facilitate matters) in any way you choose – I prefer the bowl over a saucepan method.
• Never let it overheat.
• Put the sugar and eggs in a bowl, whisking well and then add the flour.
• Add the melted chocolate butter mixture to this and stir well to get a perfectly even consistency.
• Pour the mixture into the prepared flan tin and put in the oven to bake for about 20 minutes.
• Remove from the oven and let it cool down for at least 10 minutes.
• Serve warm with whipped cream.