Ingredients

Ingredients

• 4 eggs, separated
• 60g caster sugar
• 200g chocolate (70% cocoa fat)
• 100g butter
• 15 ml whisky

To Serve

• 8-16 strawberries
• 8 tbsp creme fraiche or thick double cream
• or 8 scoops of vanilla ice-cream
• icing sugar for dusting

Method

1. To Prepare: Preheat an oven to 180C. Grease and line a loose bottom cake tin (around20cm) with baking paper.
2. Chocolate: Melt the butter in a bowl above gently simmering water. When it has melted remove the saucepan from the heat and add the chocolate to the bowl with the butter and stir it gently until it has melted.
3. Egg yolks: Whisk the egg yolks with half the caster sugar until it thickens and becomes a creamy pale yellow. Remove the bowl with the chocolate from above the water. With a wooden spoon gradually stir the egg yolks in with the chocolate and butter until well combined. Stir in the whisky until well distributed.
4. Egg whites: Whisk the egg whites until they form firm peaks. Then gradually add the sugar while whisking and whisk for a couple of minutes until the egg whites are glossy and firm. Fold in one third of the egg whites into the chocolate mixture and then fold in the remaining egg whites.
5. Carefully pour the cake mix into the prepared cake tin.
6. To Cook: Place the cake tin on the centre shelf in the preheated oven and leave it to cook for 20 minutes. Remove the cake from the oven and leave it to cool. Carefully remove the cake from the tin and place it on a plate cover it with cling film and refrigerate it for 3 hours before serving.
7. To Serve: Serve slices of the cake with a little creme fraiche, cream or ice-cream and some strawberries.