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Ingredients
- 200 g semisweet (52 to 60%) chocolate, coarsely chopped
- 105 g unsalted butter cut into pieces
- 1 generous pinch fine sea salt
- 4 large eggs at room temperature
- 1/2 cup plus 1 tablespoon (120 g) vanilla sugar see recipe note
- 1 tablespoon confectioners’ sugar for garnish
- Fresh edible flower blossoms or berries, for garnish
DIRECTIONS
- Preheat the the braai grill . Butter and flour a 24-cm round cake pan.
- Place the chocolate, butter, and salt in a small pan over low heat and melt them, stirring occasionally to be sure the chocolate isn’t sticking. (You can do this on the grill if there is room.) When the mixture is melted, remove it from the heat to let cool slightly.
- In a large bowl or the bowl of an electric mixer, whisk the eggs until they are combined. Add the sugar and continue whisking until they are pale yellow and slightly foamy, which will take several minutes.
- When the chocolate mixture is cooled to lukewarm, fold it into the eggs and sugar until thoroughly combined. Pour the batter into the prepared pan, holding the bowl low over the pan so that the mixture doesn’t have to “fall” too far.
- When the coals are red and dusted with ash, divide them in the barbecue, putting half the coals on either side. Set the grill over the coals.
- Set the pan in the center of the grill. Cover and bake until the cake is puffed and slightly firm to the touch on top, which will take 25 to 30 minutes. Remove the cake from the grill and let cool to lukewarm before slicing.