Flourless chocolate cake

• unsalted butter↗225g g

  cut into cubes, plus extra for the tin

• dark chocolate↗300g g

  coarsely chopped

• coffee (powder)↗1 tbsp tbsp
• eggs↗6

  separated

• soft light‑brown sugar↗100g g
• granulated sugar↗200g g
• vanilla bean paste↗2 tsp tsp
• cocoa powder↗30g g
• berries

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C fan/gas 3. Grease a 23 cm diameter baking tin with butter and line the bottom with parchment paper.

2. 2

   Melt the butter and chocolate together in a medium heat‑proof bowl in the microwave or over a bain‑marie.

3. 3

   Mix the coffee powder with 2 tbsp hot water until dissolved.

4. 4

   Add the coffee to the chocolate and stir, let it cool slightly.

5. 5

   Whisk the egg whites in a large bowl for 2 minutes with an electric mixer until soft peaks form.

6. 6

   In another large bowl, beat both sugars, vanilla and egg yolks together for 5‑8 minutes, or until the mixture becomes pale and fluffy.

7. 7

   Sift the cocoa powder into the yolk mixture and gently fold.

8. 8

   Add the cooled chocolate to the yolk mixture, then gently fold in the egg whites until the batter is smooth.

9. 9

   Pour into the tin and bake for 1 hour‑1 hour 20 minutes, or until a skewer inserted in the centre of the cake comes out clean. Let cool, remove from the tin and serve with fresh berries, if desired.