Gateau Eliane

Melt the choc and sugar over a bain marie and then stir until smooth.

Add melted butter.

Stir the yolks into the choc mixture, and then stir in the 5 dessert spoons of sieved flour.

Beat the whites.

Fold the choc mixture into the whites.

Swiss-roll tin. In Paris bake at 185°C for 28 mins, turn off and leave for 5 more mins.
(165° for 20 – 25 minutes at Gulay in fan oven)

2 QUICK ÉLIANES

Oven 200°

Melt in saucepan :

200gm sucre
200gm Cassonade
200 gm beurre
400 gm choc

Let cool and add

6 beaten eggs
200 gms flour
2 small tsps BP

Put in 2 moules à manqués (not flexipans)
200° for 20 mins.