Less than 45 minutes
- ⅘ cup (200g) unsalted butter + extra for greasing
- 2 slabs (100g each) dark chocolate (preferably 70%), chopped
- 6 large eggs, separated
- ⅔ cup (80g) cocoa powder, sifted
- Pinch fine salt
- 1¼ cups (250g) castor sugar
- Fresh berries and ice cream or whipped cream, for serving
- Preheat oven to 180ºC. Grease a 20cm loose-bottomed cake tin with a dab of butter and line with baking paper.
- Melt butter in a glass bowl over a pot of simmering water.
- Remove from heat, add chocolate and stir until melted (briefly return to heat if needed). Once smooth and glossy, allow to cool slightly.
- Add melted chocolate gradually to egg yolks in a separate bowl, stirring until well combined.
- Fold in 70g (½ cup + 2 tsp) cocoa and salt until well combined.
- Whisk egg whites for 1-2 minutes or until soft peaks form.
- Add sugar gradually, a tablespoon at a time, while whisking until stiff peaks form, about 7 minutes (mixture should be thick and glossy).
- Fold egg white gently into chocolate mixture until smooth.
- Pour batter into prepared cake tin.
- Bake for 35-40 minutes or until fine cracks appear on the crust and the cake is soft to touch.
- Cool completely in the cake tin.
- Unmould and dust with remaining cocoa powder.
- Serve with berries and ice cream or cream.