You are just 5 ingredients away from the most delicious, fudgy, flourless chocolate cake you have ever tasted.
- 250g/9oz salted butter, plus extra for greasing
- 250g/9oz dark chocolate, broken into pieces
- 6 free-range eggs, separated
- 250g/9oz caster sugar
- 60g/2¼oz cocoa powder, sifted
- crême fraîche, to serve (optional)
Preheat the oven to 200C/180C Fan/Gas 6. Grease and line a 23cm/9in round springform cake tin.
Melt the butter and chocolate in a heatproof bowl set over a saucepan of gently bubbling water or in the microwave. Mix well then leave to cool a little.
Whisk the egg yolks with the sugar in a large bowl for 3 minutes, until pale and thick. Fold in the chocolate mixture and cocoa powder.
Whisk the egg whites with clean electric beaters in a separate bowl until they form stiff peaks. Gently fold the egg white into the chocolate mixture a quarter at a time, until evenly mixed. Pour into the cake tin, level the surface and bake for 35–40 minutes until risen, cracked and with a very slight wobble in the centre.
Leave the cake to cool in the tin on a wire rack. It will sink in the middle a little as it cools. Serve warm or chilled with spoonfuls of crême fraîche, if using.