Ingredients
400g butter
400g dark chocolate
400g caster sugar
12 egg yolks
10 egg whites
Allergy Advice
Contains Dairy
Contains Eggs
Contains Soy
Equipment
- 1 round 23cm springform cake tin
- 1 baking paper
- 1 bowl
- 1 saucepan
- 1 whisk
- 1 large metal spoon
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease a round 23cm springform cake tin and line the base and sides with baking paper.
- Place butter and chocolate in a bowl and set it on top of a saucepan of simmering water. Stir until melted. Set aside to cool.
- Whisk sugar and egg yolks until pale and creamy. In a separate bowl, whisk egg whites to form stiff peaks. Mix melted chocolate mixture into egg yolk mixture, then carefully fold in egg whites.
- Pour half the mixture into prepared cake tin. Bake for 25-30 minutes. Allow to cool.
- Pour remaining cake mixture on top and refrigerate overnight.
Notes
Tip
Use a large metal spoon to fold egg whites into mixture, ensuring you maintain all of that airy fluffiness.
Tip
Choose the best quality chocolate you can afford, preferably couverture.
Tip
Recipe by Greer Worsley, who blogs at Typically Red.
Storage
Refrigerate overnight before serving.
