Ingredients
- 200 g (7.1oz) Butter cubed
- 200 g (7.1oz) Dark chocolate
- broken up
- 6 Large eggs
- separated
- 200 g (7.1oz) Caster sugar
- 1 tbsp Cocoa powder for dusting
Instructions
- Heat the oven to 180C (fan), 200C, gas mark 6.
- Grease the sides of a 24 cm loose-bottomed cake tin and line with baking parchment.
- Melt the butter and the chocolate in a glass or metal bowl over gently bubbling water.
- Leave to cool.
- Beat the egg yolks and sugar together for a couple of minutes until smooth, then add your chocolate mix, combine.
- Beat the egg whites to stiff peaks and place half into your chocolate/egg mix.
- Fold gently till combined, then do the same with the remaining egg whites.
- Pour into your tin and bake in the middle of the oven on a baking tray for 45 minutes or until the centre of the cake feels just set.
- Leave it to cool.
- (It will sink down but don't panic).
- When cool, run a knife around the sides and turn out.
- Before serving, dust with cocoa powder.
- Great with berries and thick whipped cream.
- It keeps well in an airtight container for up to 3 days.
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