Twice-baked Chocolate Cake

• temps total: 1 hour 12 minutes

Ingrédients

240g 70% Dominican Republic chocolate

240g unsalted butter

7 eggs, separated

260g caster sugar

15g cocoa powder, sifted

Instructions

Melt chocolate & butter together, then cool slightly.

Whisk egg whites with ⅓ of the sugar to soft peaks. Then, whisk yolks with remaining sugar until thick & pale.

Stir melted chocolate and butter into yolks, then fold in egg whites and cocoa powder

Pour half the batter into a lined 20cm tin. Bake at 170°C fan for 45 min, until set. Cool slightly & press edges flat.

Lower oven to 160°C fan. Pour in remaining batter & bake 25–30 min, until edges are set & middle is soft.

Cool before slicing.