Preparation time: 15 minutes
Baking time: 30 minutes
 

Serve thick slices of the cake at room temperature with crème anglaise.

1. Slowly melt the chocolate in a double boiler or in the microwave.
2. Add the butter and fleur de sel.
3. In a bowl, whisk the eggs with the sugar until very light and pale.
4. Gradually incorporate the flour, then the chocolate/butter/salt mixture.
5. Pour into a buttered and floured loaf pan.
6. Bake in a preheated 180° C (350° F) oven for about 30 minutes, checking occasionally. If overcooked, the cake will be dry.