Ingredients
- 200 gbutter, plus extra for greasing the tin
- 200 g70% dark chocolate, broken up roughly
- 2 Tbspstrong espresso
- 6 largefree-range eggs, separated
- 200 gsugar
- 70 gStaffords Cocoa Powder, plus extra for dusting
- To servefresh berries
- To servesoftly whipped cream
Made with Staffords
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Method
Preheat the oven to 160°C. Grease a 20 cm springform cake tin with a little butter and line the base with baking paper.
Simmer a few cm of water in a medium pot. Place the chocolate and butter in a heatproof bowl over the pot and melt, stirring occasionally, until smooth. Carefully remove the bowl from the heat, wipe dry, stir in the espresso and set aside.
Separate the eggs, putting the yolks and whites in two large bowls. Whisk the yolks and sugar together until pale and fluffy (a stand mixer is faster but it can easily be done by hand).
Add the cocoa powder and fold through until combined. Pour in the melted chocolate mixture and mix gently.
Whisk the egg whites for a few minutes until soft peaks form. Gently fold in one third of the egg whites completely, then fold in the remaining two thirds, being careful not to knock out the air.
Transfer the mixture to the prepared tin and bake for 1 hour, or until a cake tester comes out clean. Cool completely on a wire rack.
Dust generously with cocoa powder, then slice and serve with fresh berries and cream.
