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Method

• Preheat oven to 180C
• Line the cake tin with greaseproof paper, bottom and sides right up
• Put a saucepan half full of water onto a low simmer – not boiling
• Put a small mixing bowl over the pan making sure the bottom does not touch the water in the pan
• Add the chocolate pieces and butter to the bowl and slowly let it melt
• When melted, remove and set aside to cool a bit but not go cold and stiff
• In Separate bowls, separate the eggs, so whites into one bowl and yolks into another
• The best way I find is to break the egg into your fingers (loosely open) and letting the white fall through then drop the yolk into the other
• Add half (125 g) of sugar to the egg yolks and whisk until creamy and grown in volume
• In a separate bowl and using a clean whisk ( very important) whisk the egg whites until you get stiff peaks
• Add in the other half of the sugar (125g) a little bit at a time, every 15-20 seconds, and keep whisking until it is all in and no grains
• Using a spatula, carefully stir in the chocolate mix to the egg yolk mix
• Now carefully fold in the egg white mix to the chocolate mix, taking care to ensure all whites are gone but don’t beat it and lose the air – gentle!
• Pour the entire mix into the cake tin and bake for 65-70 mins
• Remove the tin from the oven and let the cake cool whilst still in the tin
• It will sink… it’s a sunken cake!
• Carefully remove from the tin using the loose bottom and slide onto a serving plate.
• You can serve as it is or pile on some whipped double cream or even custard
• I like to fill ours with chopped strawberries and raspberries and then dollop some cream on top!

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