Ingredients

The following ingredients have 9 Servings
  • 150 g (1 cup + 1 tbsp) caster sugar
  • 6 large eggs
  • 300 g (10,5oz) dark chocolate
  • 100 g (7 tbsp) butter
  • 1 tsp vanilla extract
  • 50 g (½ cup) cocoa powder
  • pinch of salt

Instruction

  • Pre-heat the oven to 180ºC/350ºF. Grease a springform cake pan with soft butter then line with baking paper. 
  • Beat the eggs and sugar in the bowl of a stand mixer until voluminous, pale and fluffy. 
  • In the meantime, melt the chocolate and butter over a double boiler until smooth and glossy. Stir in the vanilla and allow to cool for a few minutes. 
  • Pour the chocolate into the egg mixture, whilst continuously whipping, until combined. 
  • Sift the cocoa powder and salt over the batter and gently fold in. 
  • Pour the batter into the prepared tin and place in the oven. Bake for 20-25 minutes until the cake has risen, feels firm and a skewer inserted comes out with moist crumbs (a clean skewer is also an indication that the cake is cooked). 
  • Remove from the oven and allow to cool completely in the cake pan. Once cool, remove and serve with thick cream and berries.