- 225g unsalted butter, diced
- 180g 70% cocoa mass chocolate, broken into pieces
- 8 medium eggs, separated
- 200g caster sugar
- 50g cake flour
- 45ml cocoa
- 50g ground almonds
- 1 tsp cream of tartar
- icing sugar, for dusting
- punnet of mixed berries, to serve
- crème fraîche, to serve
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.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Recipes by Diane Heierli • Photography & Styling C&D Heierli