Chocolate Cake

This cake offers a wonderful texture and richness and is so easy to make.  I think it is best left until the next day as the texture improves enormously, so hold off digging in and make it a day earlier.

Ingredients

• 250g dark chocolate (my preference is Valrhona Araguani 72%)
• 120g butter
• 65g castor sugar
• 4 large eggs, seperated
• 2 tablespoons plain flour
• Pinch salt

How to make

• Preheat the oven to 180 degrees (350F).
• Butter a 23cm loaf tin and line the bottom with greaseproof paper.
• Melt the chocolate and butter together using a bowl over simmering water (be careful not to get water in the chocolate!).
• Remove the chocolate/butter mixture from the heat and stir in half the sugar, then the egg yolks and flour.
• Whisk the egg whites and salt until they form soft, droopy peaks.
• Gradually whip in the remaining sugar until the whites are smooth and hold their shape when the whisk is lifted.
• Use a rubber spatula to fold one-third of the egg whites into the chocolate mixture.  Then fold in the remaining egg whites just until the mixture is smooth and no visible white streaks remain.
• Scrape the batter into the prepared loaf pan, smooth the top and bake for 35 minutes - do not overbake!  The cake should feel slightly firm in the centre.
• Let the cake cool before serving - personally I think wait until the next day.
• Serve with quality cream and berries and enjoy!