Flourless chocolate cake

Ingredients

250 g (9 oz) dark chocolate, at least 60% cacao

60 g (2 oz) cocoa powder

120 g (4½ oz) full-cream (whole) milk

1 tablespoon lemon juice

170 g (6 oz) eggs, at room temperature

160 g (5½ oz) caster (superfine) sugar

120 g (4½ oz) double (heavy) cream

150 g (5½ oz) egg whites, at room temperature

cocoa powder, for dusting double (heavy) cream, to serve

Directions

Preheat the oven to 150°C (300°F). Grease and line a 23 cm (9 in) round cake tin.

Put the chocolate in a bowl and sit it over a saucepan with a little water in the bottom, ensuring the water doesn't touch the bowl. Place over a medium heat to melt the chocolate. Once the chocolate has melted, whisk in the cocoa powder.

Gently bring the milk to a simmer in a small saucepan, then add to the chocolate mixture and whisk it in. Add the lemon juice and whisk until well combined, then transfer to a large mixing bowl and set aside.

In a stand mixer, whisk the eggs and 100 g (3½ oz) of the caster sugar on a medium speed for about 10 minutes until pale and fluffy.

In a separate bowl, whisk the cream until soft peaks form, then refrigerate while you prepare the egg whites.

Whisk the egg whites and remaining sugar on a low-medium speed to form stiff peaks. Once this is done you are ready to bring it all together.

Use a spatula to fold the egg yolk mixture into the chocolate mixture, in two additions. Next, fold in the whipped cream, and then finally the meringue. Gently fold it through until just combined, then pour the mixture into your prepared tin and put it on the top shelf in the oven.

Bake for 40-50 minutes until the cake has risen. There will be cracks in the surface, and if you gently shake it the cake will have a full wobble. Leave to cool on a wire rack for about 1 hour. Lightly dust the top with cocoa powder and serve with cream.

Notes

SEASONS ALTERED

Add another element by folding dried raspberries or cherries into the mixture before pouring it into the tin. Chocolate and red fruits are a match made in heaven, and the bursts of tart, chewy fruit as you eat the cake are just wonderful.

Michael + Pippa James