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Chocolate Truffle Cake

Chocolate Truffle Cake

(SERVES 8—10)

I first discovered this cake thanks to Claire Pietersen, who used to make it almost daily as a pastry chef. The origins of it are unknown; but it’s so good, the recipe - Claire and I agree - has to be shared. It’s virtually flour free, as light as an angel’s wings and the perfect way to eat chocolate cake – not too heavy or too light.

150g Oxfam fair organic dark chocolate
45g (just under 1/4 cup) caster sugar
90g butter
5 eggs, separated
10g (about 1tbsp) wheaten cornflour
90g (just under 1/2 cup)
caster sugar, extra
cocoa powder for dusting
You will also need: 1 X 20cm
(8 inch) spring form cake tin

Preheat the oven to 160C. Grease and line a 20cm spring form cake tin. Melt the chocolate with the sugar and butter in a heatproof bowl over hot but not simmering water, stirring occasionally until just melted. Whisk the egg yolks with the cornflour. Whisk the egg whites with the extra caster sugar until a fine meringue texture, with soft peaks. Whisk the melted chocolate mixture into the egg yolks until evenly dispersed. Gently fold 1/4 of the whites into this chocolate mixture, then fold the chocolate mixture into the remaining whites until just combined. Pour into the cake tin and bake for about 40 minutes. It will puff right up, and then sink and look all crackly and wonderfully sunken as it cools. This is just fine. Cool on a cake rack, run a knife around the edge and loosen the outside, then remove the ring. Use a wide spatula or similar to remove from the tin. Dust well with sieved cocoa powder (hold the sieve over the top and rub it through with your fingertips).

Serve at room temperature.


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