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Ingredients
- 7 ounces, weight Butter, Chopped
- 1/2 pounds, 7/8 ounces, weight Dark Chocolate, Chopped
- 4 whole Eggs, Separated
- 1 cup Castor Sugar, Divided
Method
- 1. Preheat oven to 160°C/140°C fan-forced (320°F or 285°F for convection). Grease a 6cm-deep, 22cm (base) round springform cake pan. Line the base and side with baking paper.
- 2. Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure the bowl doesn't touch water). Stir over low heat until smooth.
- 3. Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat egg whites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved.
- 4. Add chocolate mixture to egg yolk mixture. Mix to combine. Add 1/4 of the egg white mixture. Mix well. Fold in remaining egg white mixture. Pour into prepared pan.
- 5. Bake for 50 minutes or until top is firm to touch and a skewer inserted into the centre has moist crumbs clinging to it. Cool cake in the pan. Serve.
