|It looks full of lumps because of the orange zest|
The recipe is at the end of this post. I swapped the cocoa powder for strawberries and grated dark chocolate (I used the leftovers from the cake).
|Defrosting the strawberries|
250g dark chocolate, minimum 70% cocoa solids
|My finished result|
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar
2 tablespoons Cointreau (optional)
grated zest of 1 orange (optional)
23cm springform cake tin
For the cream topping:
500ml double cream
1 teaspoon vanilla extract
1 tablespoon Cointreau (optional)
1/2 teaspoon unsweetened cocoa powder for sprinkling
Preheat the oven to 180°C/gas mark 4
Line the bottom of the baking tin with baking parchment.
Melt the chocolate in either a double boiler or a microwave, and then let the butter melt in the warm chocolate.
Beat the 2 whole eggs and 4 egg yolks with 75g of the caster sugar, then gently add the chocolate mixture, the Cointreau and the orange zest.
In another bowl, mix the 4 egg whites until foamy, then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff. Lighted the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff. fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.