Please note all orders will be dispatched from Monday 22nd August.

Flourless Chocolate Cake & Summer Berries

PREPARATION TIME: 30 MINUTES|COOKING TIME: 30 MINUTES|Cuts into 8 slices

METHOD

Preheat oven to 180C.

Melt chocolate over boiling water on the stove, once the chocolate has melted leave to the side to rest.

Add butter and caster sugar in a large mixing bowl and mix until well combined.

Add the melted chocolate into the bowl and mix. Now add in the separated yolks into the chocolate mixture and beat.

Boil the kettle and pour in 175ml of water and stir well.

In a separate bowl whisk the egg whites until stiff peaks form.

Pour the park egg whites into chocolate mixture and fold, making sure not to loose the air.

Finally pour the mixture into a prepared cake tin and bake for 30 minutes and then leave to cool.

Leave in the fridge to cool down before serving and then serve by dusting cocoa powder and adding summer berries and ice cream.

INGREDIENTS

300g dark cooking chocolate (Lindt)
175ml boiling water
6 large eggs (separated)
220g caster sugar
220g salted butter (cut into cubes)
200g summer berries
1 tbsp cocoa powder to dust