I just thought it was a good time to make this scrummy cake by Nigella Lawson from the Domestic Goddess. No flour so good for gluten-free too!
300g best dark chocolate
50g best milk chocolate
175g unsalted butter
8 large eggs separated
100g light muscovado sugar
100g caster sugar
1 tbsp vanilla extract
pinch of salt
Oven 180, gas4
Line the inside of a sprongform tin with foil ensuring it smoothly covers the whole inside.
Melt the chocolate and butter and let it cool.
In another bowl, beat the egg yolks and sugars until thick, pale and creamy.
Add the vanilla and salt and melted chocolate mix.
Whisk the egg whites until soft peaks. Add a dollop to the chocolate mix and beat it in, then gently fold in the remaining egg whites.
Pour the batter into the springform. Put the springform into a deep roasting tin and add hot water to a level of 2½ cm to make a bain-marie.
Cook for 50min – hour. The insides should be damp and moussey, but the sides should be cooked and dry.
Cool completely. Gently peel the foil away from the sides – be slow and careful.
Dust with icing sugar and serve with crème fraiche and raspberries.
