I used the Silverwood 23cm springform tin to make this divine chocolate cake - it's squidgy and yummy and makes a great afternoon cake or dinner dessert.

• 8 ounces dark chocolate (I use 72% cocoa content dark chocolate bars)
• 1 cup butter
• 3 tablespoons unsweetened natural cocoa powder, sifted
• ¼ cup strong brewed coffee
• 2 whole eggs
• 6 eggs, separated
• 1 cup sugar
• ½ teaspoon cream of tartar

Makes one 10-inch (23 cm) cake. Use the superb Silverwood loose-bottomed tin.

DIRECTIONS

• Cut the chocolate and the butter into pieces and place in a bowl. Melt in the microwave on medium power for 2 to 3 minutes. Stir in the cocoa until it is smooth.
• Beat 2 whole eggs and 6 egg yolks with the sugar until mixture is pale yellow and thick. This will take 3 to 4 minutes.
• Add the chocolate mixture and the coffee. Mix together slowly.
• In a separate bowl beat the 6 egg whites with the cream of tartar until they hold their shape but are still moist. This will take 2 to 3 minutes.
• Gently fold in ¼ of the egg whites into the chocolate mixture. Fold in the rest of the egg whites. Don’t worry about a few streaks of egg white in the batter.
• Gently pour the batter into a 10-inch springform pan lined with buttered parchment paper.
• Bake at 325 degrees for 40 minutes (some ovens may take longer). The cake is done when it is puffed, slightly cracked and no longer jiggling in the middle.
• Cool the cake in the pan on a wire rack for 10-15 minutes before removing it.

I like to serve mine with a dusting of icing sugar, whipped cream, and raspberries.