3 large eggs (separate yolks from whites)
115g dark chocolate, chopped (must be at least 70% cocoa)
115g unsalted butter
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
pinch of salt
Preheat oven to 190 degrees C.
- Beat egg whites until just peaking. Set aside.
- In a double boiler melt butter and chocolate until free of lumps. Turn off heat and leave the chocolate mixture sitting over the boiler. Add sugar and stir until sugar has melted and the mixture is silky smooth. Remove chocolate mixture from heat and whisk in egg yolks one at a time.
- Sift cocoa and salt into the chocolate mixture then fold in the egg whites.
- Pour into a greased 20cm pan
- Bake for 25-30 minutes. We found ours tasted best when the skewer came out with just a hint of chocolate mixture.
- Allow cake to cool in the tin before removing
- Frost with chocolate ganache and serve with whipped cream, ice cream or fresh berries.
½ cup heavy cream
115g dark chocolate finely chopped.
Heat the cream in the microwave until it just starts to simmer – do not allow it to boil. Remove and add the chocolate, mixing until smooth and shiny. Place cake on a wire rack over a tray and pour the warm ganache over the cake. Allow to cool and set before serving.
This cake is a dense cake and you will not see much rising. For easy removal, line your tin with grease-proof paper before generously brushing butter on the paper and the pan.