Pressed chocolate cake

A rich and moist chocolate cake with intense flavour

Ingredients:

• 400 g best-quality dark chocolate (70%)

• 300 g unsalted butter

• 10 eggs, separated

• 225g caster sugar

• 4 tbsp cocoa powder

Method:

Preheat oven to 180degrees C. Butter and line a 30 cm round tin with greaseproof paper.

Melt the chocolate with the butter in a Bain Marie (bowl over simmering water). Remove the bowl, cool a little and whisk in the egg yolks. Add the sugar and cocoa powder and mix well.

In a separate large bowl, whisk the egg whites until soft peak. Fold into the chocolate mixture, a third at a time.

Pour the mixture into the prepared tin.Bake for about 30 mins and remove from the oven. Place a piece of greaseproof paper and a plate on top of the cake and press down. plate must be smaller than the tin. Weight the plate. Leave to cool. Can one serve a little bit warm with a dollop of creme fraiche.

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