BAKING TIPS

● The chocolate mixture should be of a similar consistency to the beaten eggs whites to allow for an easy fold.

● To fold, use a large spatula or coating spoon. Cut down into the mixture right to the bottom of the bowl and gently fold it up over the top of the mixture, with a down, up and over action.

● If the cake cracks, leave ite in the tin, place on a cake stand or plate. Fill the sunken centre with whipped cream and top with fresh fruit. Carefully remove the tin.