For chocolate lovers, there is heaven in every mouthful. This chocolate cake is almost a chiffon cake (without oil) as it contains whipped egg whites that lifts up the cake, making it chocolatey yet light and luxurious without the need of sugary glazing. A sprinkle of icing sugar or cocoa powder is enough.
My eating philosophy lies in best quality food sparingly. This chocolate cake is a good example. The quality of each ingredient defines how proper this chocolate cake turns out.
Chocolate: Belgian dark chocolate gives the best result- dark and rich but not bitter.
Butter: Jersey Butter is the creamiest and gives the most amazing buttery aroma to the cake.
Eggs: Organic if possible
Flour: Specifically milled and sifted flour for baking. I use Mc Dougalls "Supreme sponge" flour. In other parts of the world, cake flour are widely available. The cake will come out lighter and finer in texture.
150g luxury Continental Belgian dark chocolate, broken into squares
110g unsalted butter, cubes
125g golden caster sugar
4 large eggs, separated
50g plain flour
1 tsp baking powder
1 tsp vanilla extract
1 tsp cocoa powder ( the best quality possible)
A 20 cm ( 8in) spring form tin, lightly oiled and lined with a circle of nonstick baking parchment
Preheat the oven to 180 c, 350 F, gas mark 4.
Place the chocolate and butter in a large bowl over a saucepan of simmering water ( the bowl must touch the water). Heat stirring until both have melted then add the sugar. Remove from the heat.
Add the egg yolks, flour, and baking powder, and vanilla extract.
In another clean bowl, beat the egg whites until stiff.
Use a large metal spoon, mix in half of the egg whites in the batter. Combine gently then add the rest of the egg whites.
Pour the mixture into the tin, tap gently to even it out and bake in the oven for 45- 50 minutes, until well risen and firm to the touch.
Remove the tin from oven, leave for 5 minutes , then turn out onto a cooling rack. When cold, place on a plate and dust with sifted cocoa powder or icing sugar.