For those who cannot tolerate flour but really love their chocolate cake, this recipe will make your mouth water. Sticky and moist, you just can't help but have more than one slice.
You will need:
200 grams of dark cooking chocolate
200 grams of butter, melted
210 grams of caster sugar
4 eggs, separated into yolks and whites
23 centimetre cake tin, greased and lined with
baking paper.
Step 1) Preheat your oven to 180 degrees for a fan forced oven, or 150 degrees for your conventional oven.
Step 2) Melt chocolate in a heatproof dish, such as a small metal mixing bowl, over a pot of simmering water on low heat. Be very careful not to overcook as this can happen very quickly. You can use your microwave to melt the chocolate, again keeping a close eye on it.
Step 3) Beat the egg yolks with half of the sugar, then gently
fold in the melted butter and chocolate.
Step 4) Beat the egg whites until bubbly, add the remaining
sugar and beat until soft peaks form. Do not overbeat.
Fold this into chocolate mixture gently.
Step 5) Pour mix into baking tin and place in the oven. Cook for approximately 40 to 45 minutes.
Step 6) When cooked, leave to stand in tin for 15 minutes. Turn out onto cooling rack and leave for a further 10 minutes to cool completely.
Step 7) Serve with strawberries and whipped cream with a mint leaf to garnish.
