CHOCOLATE FLOURLESS TORTE

SERVES 10 PREP 15 MIN COOK 1 HOUR 5 MINS

✦ 250g good-quality dark chocolate, coarsely chopped

✦ 200g butter, chopped

✦ 1 tsp ground cinnamon

✦ 4 eggs, separated

✦ 1 cup caster sugar

✦ ¼ cup cocoa powder

✦ 300ml thickened cream, whipped

✦ blueberries, blackberries, icing sugar, to serve

1 Preheat oven to 160°C. Lightly grease a 23cm springform pan. Dust with plain flour, shaking out excess.

2 In a medium heatproof bowl, combine chocolate, butter and cinnamon. Place over a saucepan of gently simmering water, making sure bottom of bowl does not touch water. Stir until melted and smooth. Set aside.

3 Using an electric mixer, beat egg yolks and half the sugar together in a large bowl until thick and pale. Beat in cocoa. Fold in chocolate mixture.

4 In a separate large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar, beating between each addition, until sugar dissolves and mixture is thick and glossy. Gently fold into chocolate mixture. Pour into pan.

5 Bake 55-60 mins until cooked when tested with a skewer. Loosen cake from pan using a spatula. Cool 5-10 mins. Cake will shrink from sides. Remove from pan and transfer to a wire rack to cool completely.

6 Pile cooled cake with whipped cream and berries. Dust with icing sugar to serve.