JamieOliver.com

Tenerina Cake-- "Softy"

Put chocolate, butter, and sugar in a small saucepan and melt on very low heat.

Once melted and well combined, remove from heat and add optional ingredients.  Of course, as they are optional, you can skip this part all together!  (Rum or Cointreau are wonderful and if you use coffee, the used grounds from an espresso machine are great and give a grainy texture that goes great with the smoothness of the Tenerina, which in Italian means "softy."

Pour the chocolate mixture into a mixing bowl and add the sifted flour, mixing in well.

Separate the egg yolks from the whites.  Beat and add the yolks to the chocolate, mixing well so they don't cook upon contact with the chocolate.

Beat the whites stiff and then fold in.

Pour into a low baking dish--  the whole thing shouldn't rise more than a few centimetres.  No need to grease the dish or use parchment paper; there is so much butter in this cake that it comes out very easily.

Cook at 180° for 15 minutes then lower the heat to 140° and cook another 15 minutes.

Let cool in the dish and then cut into small bite-sized pieces.

BUON NATALE!!!