Flourless chocolate crillon cake
Ingredients
200 gm dark coverture chocolate (70 per cent cocoa content)
200 gm unsalted butter
6 eggs
250 gm caster sugar
70 gm cocoa powder
Method
Preheat oven to 160ºC.
Grease a 8” springform cake tin with a little butter, and line with greaseproof paper.
Rest a medium heatproof bowl over a pot of simmering water on medium heat. Break in the chocolate, roughly chop and add butter, allow to melt, stirring occasionally until smooth and glossy.
Carefully remove bowl from the heat, and set aside to cool slightly.
Separate egg yolks and whites between two large bowls.
Whisk egg whites for one to two minutes, or until soft peaks form.
Add sugar to the yolks and beat for five minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
Pour batter in the pan and bake for 25 minutes in the middle of the oven.
Cool cake in pan on a rack for five to 10 minutes, and invert onto a serving plate.
Can be dusted with cocoa and served with icecreams or sorbet!
