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Categories:Viewed: 38 - Published at: 3 years ago
Ingredients
- 250g/.6 pounds dark chocolate (min 70% cocoa solids)
- 125g/.3 pounds unsalted softened butter
- 6 eggs, 2 whole, 4 separated
- 3/4 cup castor sugar
- 2 TBS cointreau (optional)
- grated zest 1 orange (optional)
- 23cm/9 inch springform cake tin
- For the cream topping:
- 500ml/16oz cream
- 1 tsp vanilla extract
- 1 TBS cointreau (optional)
- 1/2 tsp cocoa powder for sprinkling
Method
- Preheat oven to 180 degrees C/350 F
- Line tin with parchment paper. Melt chocolate and let butter melt in warm chocolate. Beat 2 whole eggs and 4 egg yolks with 1/3 cup of castor sugar and gently add chocolate mixture with cointreau and peel.
- In another bowl, whisk egg whites until foamy and slowly add remaining sugar until whites hold shape but not too stiff. Lighten the chocolate mixture with a dollop of the egg whites and then fold in the rest of the whites.
- Pour into prepared tin and bake for 35-40 minutes or until cake has risen and slightly cracked, cool. Before serving, whip cream until soft, add vanilla and cointreau and whisk until firm. Cover cake with cream and dust with cocoa (I added maltesers and chocolate flakes for the kids which even the adults appreciated)
