EVE’S CHOCOLATE CAKE
From Damien Pignolet's book French
26cm springform cake tin, greased and lined with baking paper.
8 - 10 portions
12 eggs, separated
360g best quality bittersweet cooking chocolate 150g for decoration
30g soft unsalted butter
50g castor sugar
A pinch cream of tartar
To serve, shaved chocolate, cocoa and whipped cream
Preheat oven to 150°C.
- Melt the chocolate in a bowl over hot water over low heat. Beat in the butter and 30 grams of the sugar then, off the heat, beat in the yolks one at time until smooth.
- Beat the egg whites until foaming, add the cream of tartar then beat to fairly stiff peaks. Add the remaining sugar beating to firm peaks. Beat a quarter of this mass into the chocolate base and fold this mixture back into in the remaining whites. Pour two thirds into the cake tin and bake for 30 to 35 minutes. Refrigerate the balance in a sealed container.
- Remove the cake from the oven and immediately place a cake platter on top of the tin and invert. Remove the springform sides with the base and paper and leave the cake to cool naturally. The cake will sink in the centre.
- When cooled fill the cake with the cold chilled mixture, dust with the chocolate and cocoa and serve.