This is a cake that I was first introduced to by the lovely Alyson at Alysons Blog. It was the loveliest chocolate cake I had ever tasted. And do you know what is even more fab about it, It’s Gluten – Free , fantastic!
So you need;
For the cake
6 eggs – 2 whole – 4 separated
250 grams of minimum 70% cocoa chocolate – this bit is very important
125 grams unsalted butter
175 grams caster sugar
For the topping
500 grams double cream
1tsp vanilla extract
chocolate of choice
How to make
Preheat your oven to 180°C/ gas mark 4.
Line and grease the bottom of a springform tin.
Chop the chocolate up as small as possible, then melt.
Add cubes of butter in the warmed chocolate.
Beat the 2 whole eggs with the 4 egg yolks and 75 grams of the caster sugar, then gently add the chocolate and butter mix.
In a separate bowl whisk the 4 egg white gradually adding the 100 grams of caster sugar. Whisk until the white hold their space but are not too stiff.
Gradually fold the egg whites into the chocolate mixture.
Pour the mixture into the tin and bake for about 35/40 minutes. The cake should rise and crack and the centre should no longer be wobbly.
At this point it will have a sunken effect but that is the look we are aiming for.
Whisk together the cream and vanilla and once firm dollop on top of the cake.
Decorate as you wish.
I have used mini eggs, crushed bourbon biscuits, cocoa power, malteser’s the list is just endless.