Bacon

Melt choc and butter in bainmaire
temper in the egg yolks
fold in flour
whisk whites until soft peaks
add sugar and continue whisking until glossy
fold in a third to slacken choc mix
then gently the rest
add salt
line spring form tin with tinfoil
bake at 140 degrees C for about an hour
leave to cool in off oven with door ajar
the cake will rise and fall just like a souffle
serve warm with berry coulis, chocolate gnache, c...