200g 70% dark chocolate

200g unsalted butter

200g caster sugar

6 large eggs

Cocoa powder

1.Grease with butter a 24cm springform cake tin and lightly sprinkle with cocoa powder

2. Preheat oven 180C / 160C fan

3. Melt the chocolate and butter in a bowl set over a pan of lightly simmering water. Stir until combined and set aside

4. Separate the eggs. Whisk the egg yolks and two-thirds of the sugar until pale and fluffy. In a separate bowl, whisk the egg whites to a soft peak, then gradually whisk in the remaining sugar until the mixture is stiff and shiny

5. Gently stir the chocolate mixture into the egg yolk mixture, then fold in about one third of the meringue mix until well combined. Gently fold in the remaining meringue

6. Spoon half the mixture into the prepared cake tin, smooth the top then bake for 30 minutes. Remove from the oven and allow to cool – it will collapse a little

7. Meantime over the remaining chocolate mix and set aside

8. Once the cake is cool, spoon the remaining chocolate mix over the cake, smooth the top and place in the fridge overnight

9. Carefully remove the cake from the tin and place on a large ANTA plate, generously dust over cocoa powder and serve.

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