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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A flourless chocolate cake filled with some of the remaining cake batter, to make any chocolate lover swoon Ingredients:
360g bittersweet chocolate, chopped into small pieces |
50g soft unsalted butter |
12 eggs, separated |
30g caster sugar |
20g caster sugar |
a little grated bittersweet chocolate and cocoa, to decorate |
Directions:
1. Grease a 26-28cm springform cake tin and line the base and sides with baking paper.
2. Preheat the oven to 150′C. ( a tad over 300F )
3. Melt the chocolate in a bowl over a bain-marie of hot (not boiling) water then work in the soft butter.
4. Beat the egg yolks with the 30g of sugar until pale.
5. Combine them with the melted chocolate and butter.
6. Beat the egg whites until stiff but not dry (preferably in a copper bowl with a wire whisk), and then beat in the 20g of sugar until stiff.
7. Beat 1/4 of the egg-white mixture into the chocolate and then fold this gently but thoroughly back into the remaining egg-white mixture.
8. Transfer 1/4 of the cake mixture into a bowl and refrigerate.
9. Pour the balance of the mixture into the prepared tin and bake for 30-40 minutes.
10. It should remain slightly moist in the centre; to test, press the centre with your finger after 30 minutes - it should hold the indentation.
11. Remove from the oven and turn out directly onto a serving platter.
12. Remove the springform ring and base.
13. Leave to cool completely.
14. The cake will collapse to leave a crater in the centre.
15. Fill the crater with the reserved mixture and scatter with the chocolate.
16. Dust lightly with cocoa and serve with whipped cream.
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