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Pressed chocolate cake
( SERVES 6 )

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I have to thank Patricia Wells for this recipe; still fabulous after nearly 20 years, it remains one of my all-time favourite desserts. You could easily replace the flour with ground almonds or something gluten-free.

Ingredients

500 g	Dark chocolate
250 g	Unsalted butter
10	Free-range eggs, seperated
4 Tbsp	Sugar
2 Tbsp	Flour

Directions

Preheat the oven to 200C. Prepare a 27cm springform pan with non-stick spray.
Break the chocolate into small pieces and place them in a bowl. Put the bowl over a saucepan of barely simmering water and slowly melt the chocolate.
Remove from the heat and stir in the butter.
In a separate bowl, whisk the egg whites to soft, billowing peaks. In another bowl whisk the yolks and sugar until pale and creamy.
Mix in the flour. Fold the yolk mixture into the chocolate and stir in a third of the egg whites. Gently fold in the remaining whites in small batches, working slowly.
Pour the batter into the springform pan and place in the oven.
Bake for 15 minutes, then cover the pan with a lid or plate. Bake for a further 12 minutes. Remove from the oven and cool. Never refrigerate this cake.
It should always be served at room temperature, accompanied by whipped cream and berries.