flourless chocolate cake
250g dark chocolate (70-80%)
200g unsalted butter
Pinch of sea salt
4 eggs, separated
1 cup caster sugar
Preheat oven to 170°C (fan). Line 20cm round cake tin.
Place chocolate, butter and salt in a metal bowl over a small saucepan of simmering water and stir until just melted. Remove from heat and allow to cool for 10 minutes.
Place eggwhites in the bowl of an electric mixer and beat until soft peaks form. While motor is running, gradually add sugar until eggwhites are thick and glossy.
Add egg yolks to whites and whisk for a further minute or until combined.
Place melted chocolate mixture in a large bowl. Add 1/3 of egg mixture to chocolate and fold gently to combine. Fold in remaining egg mixture being careful not to knock out the air.
Pour cake batter into lined cake tin and bake for 40 minutes.
Note: the cake will puff up but should still have a slight 'wobble' in the middle. It will sink and crack once cooled and will be fudgy in the centre. Serve with double cream and fresh berries.