| Monday, 25 January 2010 | Moist Chocolate Soufflé Cake |
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 Serves: 8
Preheat the oven to 190ºC. Grease a 23cm round springform tin and line with baking parchment. Melt the butter and chocolate together in a pan, then set aside. Beat the egg yolks and sugar together gently until just mixed. Stir in the melted chocolate and butter, then stir in the flour, cocoa and ground almonds. Whisk the egg whites and cream of tartar until creamy and they form soft peaks—do not overbeat or the cake will end up dry. Fold the whisked egg whites carefully into the chocolate mixture, then spoon into the springform baking tin. Bake for 40–50 minutes, until the cake is set around the outside but has a tiny, wobbly centre that should wiggle just slightly when you gently shake the tin. Leave to cool in the tin, then turn out on to a plate. Ideally serve still slightly warm, dusted with icing sugar and with a dollop of crème fraîche and mixed berries. Recipes by Diane Heierli • Photography & Styling C&D Heierli |