Chocolate is a no-brainer, we all love a moist chocolate cake with lashings of cream. This is a rustic-looking cake, so don't freak about any cracks when removing it from the tin. Fabulous for the gluten-free chocolate lovers also. Chocolate and berries must be one of the best combinations in the dessert world, so if you have some on hand they are a nice addition for serving.
Ingredients
| 200 g | Dark chocolate, broken into pieces (Main) |
| 200 g | Butter, cut into cubes (Main) |
| 4 | Eggs, separated |
| 200 g | Caster sugar (Main) |
| 1 | Orange, freshly zested |
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Directions
- Preheat oven to 170C. Grease and line a 22cm tin.
- Place the chocolate and butter into a heatproof bowl over simmering water. Heat, stirring occasionally until it is melted and smooth. Set aside and allow to cool.
- Place the egg yolks and half the sugar into a bowl. Beat until light and creamy. Beat through the orange zest.
- Add the chocolate to the yolks and stir well.
- Beat the egg whites until soft peaks form, then slowly add the remaining sugar beating until combined and glossy. Fold a little gently into the chocolate mixture, then continue to add the remainder.
- Bake in the oven for 50 minutes or until a skewer comes out clean. Allow to cool in the tin before removing.
- Serve with softly whipped cream.
