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Makes enough for 10 slices

350g dark chocolate
200g golden caster sugar
175g butter
8 large eggs, separated
1tbsp vanilla

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Squidgy Chocolate Cake

This is actually just a baked chocolate mousse, so you could chill the mixture in individual pots (coffee cups work well) and have it as a mousse. That said, its really worth baking it in the oven.


Grease and line a springform tin. Melt the chocolate and butter in the microwave or over a bain marie. Meanwhile whisk the egg yolks and sugar until really pale and thick (an electric whisk works best here) then stir in the vanilla and melted chocolate.

Then whisk the egg whites, by whichever means, until they form stiff peaks (i.e you can hold the bowl upside down over your head and nothing falls out, I would recommend this as a testing method). Make sure you only whisk the egg whites right before baking to retain as much air as possible.

Add a dollop of egg white and stir briskly to loosen the mixture. Add the rest of the egg whites and using a large metal spoon, cut a path down the middle of the mixture with the edge of the spoon. Then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. Don't stir. The purpose of folding is to retain the air you have beaten into the whites. Be careful to only mix enough to incorporate the whites, and never use an electric mixer for this step.

Transfer the mixture to the springform tin and bake immediately at 180°C for about 30-35mins. You want the cake to be firm on top but still a little squidgy underneath.

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