Chocolate Cake

Gluten free

Back on trend, this flourless chocolate cake recipe was initially the work of the late Richard Sax, a chef and prolific cooking writer. It’s known as chocolate cloud cake (the whipped cream resembling clouds) or sunken chocolate cake due to its sinking in the middle as it cools. I love this as it makes for the perfect carrier for whipped cream and perfectly ripe fruit.

SERVES 10-12

250g dark chocolate (I used Whittakers 50% cocoa), broken into pieces

115g butter, diced, plus extra for preparing tin

6 large eggs (2 whole, 4 separated)

2 tablespoons gluten-free dark unsweetened cocoa powder

1 teaspoon vanilla extract

pinch salt

¾ cup caster sugar, plus extra for preparing tin

TO FINISH

300ml cream, whipped seasonal fruit Heat the oven to 180C. Line the base of a 23cm round springform tin with baking paper. Lightly butter the sides and sprinkle with sugar, tapping out any excess.

Place the chocolate in a heatproof bowl and place over a saucepan of gently simmering water. Allow the chocolate to melt then remove bowl from the heat.

Drop in the butter and leave to melt. Stir gently to combine. Whisk the 2 whole eggs and 4 egg yolks with the cocoa powder, vanilla extract, a pinch of salt and ¼ cup of the measured sugar until the mixture is smooth, then gradually add to the chocolate mixture.

In a spotlessly clean bowl beat the egg whites until frothy, then gradually add the remaining ½ cup of the measured sugar and beat until the egg whites are holding their shape. Fold 1 tablespoon of the egg white mixture into the chocolate mixture to lighten, then carefully fold in the remainder.

Place in the prepared tin and smooth the top. Place in the oven and bake for 35-40 minutes until risen and the centre is not wobbly. Remove from the oven and place tin on a wire rack. Allow cake to completely cool. The cake will collapse in the centre and possibly crack a little as it cools. Carefully place the cake on a plate stand or plate, top with the cream and fruit.