I was fortunate enough to do a cooking course in Tuscany last year and one of the cakes we made, with the gorgeous chef Suzanna, has become a staple in my home. It is so fast to make and the result is almost a baked chocolate mousse, addictive and delicious!
Suzanna’s Chocolate Cake
200g milk chocolate
200g dark chocolate
80g unsalted butter
1 tbspn plain flour
1 tbspn sugar
1 tbspn warm water
4 eggs, separated
Preheat the oven to 190 C and line a 20cm spring form tin with baking paper (do the sides too). Melt chocolate and butter over a double boiler and allow to cool.
Whip egg whites with a pinch of salt and set aside. Add egg yolk to chocolate mixture one at a time, then add sugar, flour and water.
Gently fold in the egg whites until all combined. Pour the mixture in the tin and bake for 18-20 minutes. Allow to cool, dust with icing sugar and expect to want more than one piece!