Ingredients (serves 6)
150g dark chocolate, broken into pieces
150g unsalted butter
100g caster sugar
5 eggs, separated
1 tsp vanilla extract
140g almond meal
Raspberries, to serve
85g white chocolate, finely chopped
1/2 cup (125ml) thick cream
1/2 tsp vanilla extract
Preheat oven to 200°C, grease and line the base of a 22cm cake pan.
Melt dark chocolate in a heatproof bowl over a pan of gently simmering water (don’t let bowl touch the water), then set aside to cool slightly.
Beat butter and sugar until pale and light, add egg yolks one at a time, beating well after each addition, then stir in melted chocolate, vanilla and almond meal. Whisk egg whites until stiff peaks form, fold a little of the egg white into the cake mixture to lighten it, then carefully fold in the remaining egg white. Spoon into cake pan and bake for10 minutes. Reduce oven temperature to 170°C and bake for 7-10 minutes. The centre of the cake will be quite molten. Cook for longer if preferred. Set aside to cool for 5 minutes before turning out.
Meanwhile, to make the sauce, place white chocolate in a medium bowl. Heat cream in a pan until just before it comes to the boil, pour over chocolate and stir until smooth, then stir in the vanilla.
Cut the warm chocolate cake into wedges, pour over the sauce and garnish with raspberries.
Enjoy. In moderation, of course! xx