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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipes is from a famous Australian/Italian chef Stefano De Pieri. Serve with thick cream or ice cream. Ingredients:
6 eggs, separated |
275 g caster sugar |
1/2 cup extra virgin olive oil |
1 cup self-raising flour, sifted |
1 1/4 cups cocoa, plus |
extra cocoa, for dusting |
100 ml warm water |
Directions:
1. Preheat oven to 160 degrees celsius.
2. Grease and line 24cm springform pan.
3. Place egg yolks, and 1 cup (220g) caster sugar in bowl/beater.
4. Beat on high speed until light and fluffy.
5. On medium speed slowly add olive oil in thin stream.
6. Add flour, chocolate and beat on low speed to combine.
7. Mix in warm water. Set aside.
8. In a separate bowl beat eggwhites until soft peaks form, then add remaining caster sugar, beat to combine.
9. Gently fold eggwhites into chocolate mixture.
10. Pour into cake pan.
11. Bake approxmately 1 hour.
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