Marie's Kundalini gateau fondant au chocolat

I spent my summer in wonderful, warm, welcoming France. I loved every ray of sun, gust of wind, every single tree and stone there and somehow I had the feeling that they loved me back.
And I got to meet the most amazing people. Really, summers don't come much better than this one.

Marie, certainly one of the more fabulous people one gets to meet in one's life, has introduced me to the French art of baking really sticky, really good chocolate cakes. The secret to sticky chocolatiness is, not so surprisingly, chocolate. Loads of it.

So, without much further ado, here's Marie's Kundalini gateau fondant au chocolat:

- 4 eggs
- 250 grams of dark dark chocolate (the darker the better, because we can then believe it's actually health-food) - melted
- 250 grams of soft, salted (!) butter
- about 150 grams of flour
- 200 grams of raw sugar

That's it. No baking powder, no fuss, no nothing.

Beat the egg whites separately and leave in fridge for later. Then mix all other ingredients, starting with egg yolks and sugar, adding the butter and melted chocolate and at the very end, the flour. Softly whisk in the egg whites and fill into a greased baking dish (roughly 30x30cm or whatever else you have, you'll have to adjust the baking time accordingly - the thinner the cake the shorter the time, obviously). Place cake in the pre-heated oven (150-180 degrees) and leave for about 15-20 minutes, as always, this very much depends on your oven. There should still be chocolatey crumbs on a wooden skewer when you prick it in the middle.
Once the cake has cooled, cut it in relatively small pieces (it's quite rich) and enjoy the spectacularly gooey texture and mighty flavour. Maybe with a scoop of red-berry icecream, maybe without. But certainly always with some friends or other people who can appreciate a good piece of cake.


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