This recipe, like most that I have acquired over the years, is from an unknown source. It is pure decadence, is rich and simply delicious. The last time I made the cake I overcooked it, but it still had a lovely flavour, a subtle burnt chocolate taste (whatever that tastes like).
The photo was taken by my gorgeous friend, Tracey Berry. Tracey has such a beautiful flair and excellence in whatever she does.
- 500 grams dark chocoloate (70% cocoa)
- 250 grams unsalted butter
- 1 tsp vanilla essence
- 6 eggs – separated
- 6 tbs castor sugar
Pre-heat oven to 180ºC. Chop chocolate and butter, melt in a double saucepan or bowl over boiling water (don’t let the bowl touch the water). Stir in essence and remove from heat. Quickly stir in egg yolks.
Beat egg whites and add sugar gradually. Take 2 – 3 tablespoons of meringue and fold into chocolate mixture, then put whole chocolate mixture into egg whites.
Turn into 23cm lined cake tin. Bake for 45 minutes in pre-heated oven. Take out and let stand for 15 minutes. Remove from tin and put weight on top and leave for 2 hours. Sift icing sugar on top.
If you make this cake, please let me know how you go.
A little story – my darling friend Jules asked her husband to separate 2 eggs. He moved 1 egg to one side of the bench and the other egg to the other side of the bench – his interpretation of separating eggs (and he is an extremely bright and successful man!!).
How great is spring! Goodbye to the cold of winter and welcome the warmth of summer. We popped out on our boat today, to give it a run and do a bit of boat spring cleaning. Have a look at my Instagram photos. We are so fortunate to live in such a beautiful part of Australia. Blessed!!
Have a wonderful weekend.
Love Chris ♥