225g good quality dark chocolate, chopped
100g unsalted butter
175g icing sugar, sifted
4 large free range eggs, separated
mascarpone to serve
Pre-heat the oven to 180C and grease a
loose-bottomed 25cm cake tin
In a heat-proof bowl over a saucepan of boiling
water, melt the chocolate and butter together. In a separate bowl, whisk
the egg yolks and icing sugar together until they are creamy. Fold the
melted chocolate into the egg mix.
In a clean bowl (and using a clean whisk), whisk
the egg whites until soft peaks form. Fold the egg whites gradually into
the chocolate mix, in three or four portions.
Using a spatula, pour the mixture into the prepared
cake tin and bake at 180C for about 30 minutes, until the top of the cake is
slightly cracked but it is still gooey in the middle. Allow the cake to
cool on a rack and then remove from the tin.
Sprinkle with sifted icing sugar, cut and serve
with a dollop of mascarpone.
No comments:
Post a Comment