The bitterness of the dark chocolate used for this cake is offset with the sweet bursts of fresh berries scattered on top.
- 200 g dark chocolate (70 per cent cocoa solids), chopped
- 100 g unsalted butter
- sea salt
- 4 eggs, separated
- 200 g caster sugar
- 2 tbsp plain flour
- fresh berries and icing sugar for dusting, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. Grease and line a 20-22 cm round cake tin with baking paper.
2. Place the chocolate, butter and a pinch of salt in a heatproof bowl over a saucepan of just simmering water, making sure the base of the bowl isn’t touching the water. Stir until melted and well combined, then remove from the heat and stand until completely cooled.
3. Place the egg yolks and sugar in a large bowl and whisk until thick and pale. Whisk the egg whites in a separate bowl with a pinch of salt just until firm peaks form. Add the cooled chocolate mixture to the egg yolk mixture and stir to combine well. Sieve the flour on top of the chocolate mixture and stir until just combined. Add one third of the beaten egg whites and fold into the mixture until well combined. Add the remaining beaten egg whites and fold in very gently so you don’t beat all the air out. Pour the mixture into the prepared tin and bake for 30 minutes or until just firm. Remove from the oven and stand to cool in the tin. Once cooled it will sink slightly.
4. To serve, top the cake with fresh berries and dust with icing sugar.
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