Ottolenghi's Flourless Chocolate Fudge Cake

Ingredients:

240g unsalted butter cut into small cubes

265g dark chocolate (52% cocoa solids) cut into small pieces

95g dark chocolate (70% cocoa solids) cut into small pieces

290g light muscovado sugar

4 tablespoons water

5 large eggs (separated)

pinch of salt

cocoa powder for dusting

Method:

Preheat your oven to 170°C.  Grease a 20cm springform cake tin and line the base and sides with baking parchment.

Place the butter and  both types of chocolate in a vary large heatproof bowl - it should be big enough to accommodate the entire mix. 

Put the brown sugar and water in a small saucepan, stir to mix, then bring to the boil over a medium heat.  Pour the boiling syrup over the butter and chocolate and stir well until they are melted and you are left with a runny chocolate sauce. 

Stir in the egg yolks, one at a time.  Set aside until the mixture comes to room temperature.

Put the egg whites and salt in a large bowl and whisk to a firm, but not o dry meringue.  Using a rubber spatula or large metal spoon, gently fold the meringue into the cooled chocolate mixture a third at a time.  The whites should be fully incorporated but there is no harm if you can see small bits of meringue in the mix.

Pour 800g (two thirds) of the mixture into the prepared cake tin and level gently with a palate knife.  Leave the rest of the batter for later.  Place the cake in the oven for 35-40 minutes, until a skewer comes out almost clean.  Remove from the oven and lave to cool completely.

Flatten the top of the cake with a palette knife.  Don’t worry about breaking the crust.  Pour the rest of the batter on top and level the surface again.  Return to the oven and bake for 20-25 minutes. 

The cake should still have moist crumbs when checked with a skewer.  Lave to cool completely before removing from the tin.  Dust with coco powder and serve