I made this cake for Easter Sunday lunch recently and it was a huge hit! The cake is rich but light, almost like a cooked mousse. This recipe can be a bit tricky but if you are organised and follow the steps carefully it will be well worth the effort. I garnished with berries and cream, but you can also sift over icing sugar.
- 400g good quality dark chocolate
- 6 eggs seperated
- ⅔ cup caster sugar
- 300ml whipping cream
- 200ml whipping cream
- 2 punnets of your choice of berries
- Icing sugar
- Preheat the oven to 175°C. Spray a 20cm round cake tin with cooking oil and then line tin with baking paper (the oil acts as a temporary adhesive for the paper).
- Melt the chocolate in a stainless steel bowl set over a saucepan of hot water or in the microwave. Let the chocolate cool slightly once completely melted.
- In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.
- Add the slightly cooled chocolate to the egg yolk mixture and stir until completely incorporated. Then stir in half the cream. Set aside.
- Whip the remaining cream until soft peaks form. Set aside.
- Start whisking the egg whites in a very clean bowl. When soft peaks start to form, slowly add the remaining sugar and whip until very firm.
- Fold the whipped cream into the chocolate mixture.
- Finally, fold in the whipped egg whites until just combined, you don’t want to lose any of the air you have created.
- Pour into the cake tin, put the tin in a baking tray and add enough hot water to come about 2.5 cm up the outside of the tin.
- Bake for 45 minutes at 175°C. Then turn the oven down to 150°C and bake for a further 45 minutes.
- Turn the oven off and leave the cake in the oven for 20 minutes.
- Once cake has completely cooled turn it over onto a plate or cake stand.
- Decorate with whipped cream and berries, or a dusting of icing sugar.
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