Another great recipe from Decadent Desserts, by Countess Christina de Vogue, owner of  a spectacular chateau near Paris. This recipe was given to the Countess by the fashion designer Givenchy, who created stunning desserts as well as evening gowns. Melt 2 sticks and 2 tablespoons of butter and 9 ounces of 70% dark chocolate. When the mixture is smooth add 9 ounces of superfine sugar. In a separate bowl mix a tablespoon of flour with 4 eggs and beat as for an omelette. Add the eggs to the chocolate mixture. Then dress a deep cake pan with parchment paper. Pour in the mixture and cook for 45 minutes in a bain-marie. Take out the pan and serve cold with vanilla ice cream or melted chocolate. For best results make the cake the night before and store in the fridge. I served covered with colorful chocolate hearts and raspberries.

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