This is a fluffy, super rich chocolate cake with a twist. Bad for you every day, but perfect for birthdays!
Ingredients:
- 300g rose courveture chocolate
- 250g butter
- 5 eggs separated
- 1/3 c castor sugar
- 1 tsp vanilla bean paste
- 1/3 c plain flour
- ½ tsp baking powder
1) Preheat oven to 130?C or 260?F.
2) Melt chocolate and butter in small heatproof bowl suspended over boiling water until glossy and smooth.
3) Mix egg yolks, castor sugar and vanilla paste in a large bowl and beat until pale and creamy.
4) In a medium sized bowl, beat egg whites until stiff.
5) Fold the chocolate mixture through the egg yolk mixture then fold in sifted flour and baking powder. Finally, add, and gently fold in, the egg white.
6) Bake in a non-stick tin for 1¼ hours or until cake is firm to touch. Allow cake to cool to room temperature in tin before serving.
7) Garnish with frosted rose petals (if desired) and serve with double cream and fresh berries.
