This is the nicest chocolate cake you will ever eat! I make it for every occasion –
birthdays, Easter (decorated with little chicks and eggs), dessert for Sunday lunch
and served with a little whipped cream. It is a cinch to make and is absolutely
foolproof!
1 Preheat the oven to 150C °C fan. Line the base of a 24cm springform tin with
greaseproof paper and butter the sides.
2 Melt the butter and chocolate together in a heavy-based saucepan that’s
large enough to take all the ingredients over a gentle heat, stirring until
smooth and glossy. Remove from the heat as soon as the chocolate is melted,
add the sugar and stir to dissolve, then leave to cool.
3 Meanwhile, whisk the egg whites in a large bowl until they reach soft peaks.
4 Beat the egg yolks in a separate bowl. Then add to the cooled but still runny
chocolate and beat until combined, then fold in the flour until just combined.
Next, gently fold in the egg whites using a large metal spoon. Pour into the
prepared tin, then pop it in the oven.
5 Bake for about 45 minutes – the top should be firm to the touch, but a skewer
inserted will come out sticky. Allow to cool in the tin for an hour on a wire
rack.
6 For the glaze, gently heat the cream in a small saucepan until it reaches a
bare simmer. Remove from the heat and add the chopped chocolate. Stir until
the chocolate has melted and the mixture is smooth, thick, and glossy. Let
the glaze cool for 10–15 minutes – it will thicken slightly as it cools, making
it easier to spread. When the cake has cooled completely, unmould it and
spread the glaze evenly over the top. Decorate as you please with berries,
pretty flowers or maybe little Easter eggs.
List of Ingredients
150g butter, plus extra for
greasing
300g dark chocolate, broken
into small pieces
150g caster sugar
5 eggs, separated
45g plain flour
For the glaze
100ml cream
100g dark chocolate, broken
into small pieces
Serves 8
