I make this cake every year for my birthday. It’s a little heavy on the natural sugar but your birthday is only once a year right? It’s my ultimate indulgence and life calls for these special indulgences at times.
200g 70% good quality dark chocolate
1/2 cup dark muscovado sugar
1/2 cup unrefined icing sugar
5 free range eggs
DECOR- blueberries, cherries, chocolate flakes, blackberries, flowers . Be creative!
Preheat the oven to 160°C
In a double boiler or glass bowl over a pot of simmering water melt together your chocolate and butter.
Into two bowls separate your eggs. Whisk together with your egg yolks in one bowl the muscovado sugar until light. This should take about 5 minutes.
Secondly whisk your egg whites until stiff. Add your icing sugar tablespoon at a time like you are making a meringue. You whites should be stiff and glossy.
Fold your cooled chocolate into the egg yolks.
Then slowly fold in your glossy egg whites into the chocolate mixture.
Pour into a greased 23cm cake tin and bake for 40-45 minutes. The cake will rise and sink after baking and you’ll be left with a have a hard outer shell and a gooey soft middle. Once cooled decorate with your fruit and chocolate.
Serves 8 people.
You can serve with a dollop or yoghurt, cream or ice cream.
Store in a airtight container in the fridge for up to 3 days
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