400 g Plain chocolate
125 g Unsalted butter
5 md Free-range eggs; separated
125 g Caster sugar
142 ml Double cream
—To Serve—
Icing sugar; to dust
225 g Fresh raspberries or frozen
-raspberries, defrosted
250 g Mascarpone cheese
1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 25cm/10 in round
loose-bottomed cake tin.
2. Break the chocolate into a bowl and add the butter. Stand the bowl over
a saucepan of simmering water and heat until melted (don?t allow the
chocolate to overheat or boil).
3. In a clean bowl, whisk together the egg yolks and caster sugar until
thick and pale.
4. In a separate bowl, whisk the egg whites until stiff.
5. Add the chocolate mixture to the egg yolks, then add the cream and mix
well together. Carefully fold in the egg whites.
6. Pour the mixture into the prepared tin and bake for 25 minutes. Don?t be
alarmed if the cake still seems wobbly when you remove it from the oven – –
it sets as it cools.
7. When the cake is cold, dust it with icing sugar, and serve with the
raspberries and mascarpone.
NOTES : Once you?ve tasted this exceptional chocolate cake, you?ll be
making it time and time again. Serves 8 Preparation: 12 minutes Cooking: 25
minutes Calories/fat per serving: 642 cals / 45g Cost per serving: ?1.35
Chefs Note: The moist, sticky texture in the centre of this cake is one of
the things that makes it special, so be careful not to overcook it. Kerry:
Photo looks gorgeous – rich and gooey in the middle.
Yields
8 Servings