By
Jane Curran
published
Ingredients
- 250g salted butter, cubed (or unsalted and add a pinch of sea salt)
- 400g dark chocolate, chopped
- 250g golden caster sugar
- 5 large free-range eggs,separated
- clotted cream, to serve
You will need:
- a 23cm deep springform tin, lined with baking parchment
Method
Heat the oven to 150C, gas 2. Melt the butter and chocolate in a large bowl over a pan of barely simmering water, stirring occasionally.
In a small pan, gently heat the sugar with 4tbsp water until dissolved. Increase the heat and bring to the boil for 1 minute. Stir through the chocolate mixture,remove from the heat andallow to cool slightly. Stir through the egg yolks and set aside.
Whisk the egg whites to a medium peak and fold into the cooled chocolate mixture. Pour into the tin and bake on a baking tray for 50 minutes to 1 hour, until there is only a slight wobble in the centre.
Allow to cool in the tin overnight and serve with clotted cream.
