MULTI-LAYER DARK CHOCOLATE CAKE

"I've always been a fan of Vaux-le-Vicomte, Versailles’ less famous but equally beautiful sister. On a trip there with my daughters, we met the real countess! We chatted about our shared passion for food and she offered me a recipe for a cake that was made for all the children at Vaux-le-Vicomte on their birthdays – a royal tradition! The cake was flourless and perfect for Passover. Since then, the royal cake of Vaux-le-Vicomte always graces our Passover table!” – Karen Schneid, confectioner, @oohlalaconfectionery

Serves 6

EASY

GREAT VALUE Preparation: 20 minutes Baking: 45 minutes

70% dark chocolate 500 g butter 100 g free-range eggs 4, separated vanilla extract 1t baking powder 1t sugar 100 g berries, for serving chocolate curls, for serving whipped cream, for serving

1 Preheat the oven to 180°C and grease

2 x 18 cm cake tins. Melt the chocolate, then remove from the heat. Add the butter, egg yolks, vanilla, baking powder and sugar. 2 Beat the egg whites until they form stiff peaks. Fold the whites into the chocolate mixture. Bake for 45 minutes. Decorate with berries and chocolate curls and serve with whipped cream.

Cook’s note: If the cake sinks because it’s not evenly cooked, serve it as a dessert with spoons. It might look less presentable, but is still just as delicious. WHEAT- AND GLUTEN-FREE