Serves: 4
Ingredients
- 4 eggs , free range
- 1 cup caster sugar
- 200 g butter
- 250 g dark chocolate
- 5 pieces sorbet , to serve
Method
1. Preheat oven 180C. Separate the eggs, add half the sugar to the yolks and beat really well with a mixer.
2. In a separate bowl, beat egg whites until stiff then add remaining sugar, gradually beating until stiff peaks form.
3. Melt butter and chocolate over hot water stirring regularly. Pour into egg yolk mixture and fold, then fold in egg whites.
4. Line a cake tin with greaseproof paper and pour in mixture. Bake for 40 minutes in the lower third of your oven.
NB: This cake will collapse, as it has no flour to sustain the rise.
