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Categories:Viewed: 33 - Published at: a year ago
Ingredients
- 1/4 cup cocoa powder, plus extra, for dusting
- 8.75 oz dark chocolate, coarsely chopped
- 3/4 cup butter, chopped
- 1 tsp ground cinnamon
- 4 large eggs, separated
- 1 1/4 cups sugar
- 1 1/4 cups heavy cream, whipped
- None None Berries, to serve
- None None Powdered sugar, to dust
Method
- Preheat oven to 325°F. Lightly grease a 9 inch springform pan and dust with cocoa powder, shaking out excess.
- In a medium heatproof bowl, combine chocolate, butter and cinnamon. Place over saucepan of gently simmering water; do not allow water to touch base of bowl. Stir until melted and smooth. Set aside.
- In a large bowl, beat egg yolks and half the sugar together until thick and pale. Beat in cocoa. Fold in chocolate mixture.
- In a separate clean, large bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating between each addition, until sugar dissolves and mixture is thick and glossy. Gently fold into chocolate mixture. Pour into pan.
- Bake 55-60 minutes, until a skewer inserted in the center comes out clean. Loosen cake from the pan using a spatula. Cool 5-10 minutes, until cake shrinks from sides of pan. Remove from pan and transfer to a wire rack to cool completely.
- Top cooled cake with whipped cream and berries, and dust with powdered sugar to serve.
