from Lesley the chalet host in Alp d'Huez Ingredients 9.5" round tin 150g caster sugar 275g plain choc 175g butter 2tsp vanilla 5eggs - seperated 40g flour Salt Icing sugar Oven 160°C Grease and sugar a cake tin. Melt the choc with 100g sugar and the butter. Take off heat and add vanilla. Whisk in the egg yolks. Whisk in the flour. Whisk whites and salt to soft peaks, add rest of sugar and fold in to the mix. Bake 20-30 mins.
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