Eggs are the foundation of this recipe made with easily obtained ingredients. It is gluten-free, rich and luscious. Do not be dismayed it will crack. That is the nature of a cake like this.
200 g butter, chopped, plus extra for greasing
200 g dark chocolate (70%), broken up
1 tablespoon strong coffee
6 large eggs, separated
1 ¼ cups (275g) caster sugar
½ cup (50g) cocoa powder
250g raspberries or strawberries
Cocoa or icing sugar to dust
Thick cream or ice-cream, to serve
Combine butter and chocolate and either melt in microwave on medium in 2 x 1 minute bursts, stirring each time; or place in a medium heatproof bowl over a pan of simmering water on medium-low heat. Melt, stirring occasionally until smooth and glossy. Remove from heat and stir in coffee.
Combine sugar and yolks and beat in electric mixer for 7 minutes, or until pale. Sift in the cocoa powder, then gently fold through to combine. Stir in the melted chocolate mixture.
Whisk the egg whites for 1 to 2 minutes, or until soft peaks form. Fold 1/3 through the chocolate mixture, then gently fold through the remainder until smooth.
Pour into prepared tin and place in oven for around 65 minutes, or until an inserted skewer comes out clean.
Allow to cool completely before removing from tin. Decorate the centre of the cake with berries and dust with a little icing sugar. Serve with thick cream or ice-cream.