Pressed Valrhona Chocolate Cake
Recipe by Martin Bosley
10 free-range eggs, separated
4 Tbsp sugar
Strawberries, & to serve
Preheat the oven to 200˚C.
Prepare a 27cm springform cake tin with non-stick spray.
Slowly melt the chocolate over a double boiler until smooth. Remove from the heat and stir in the butter until fully combined.
In a separate bowl, whisk the egg whites to soft, billowing peaks.
In another bowl whisk the yolks and sugar until pale and creamy. Mix in the flour.
Fold the yolk mixture into the chocolate and stir in one third of the egg whites. Gently fold in the remaining whites in small batches, working slowly.
Pour the batter into the prepared tin and place in the oven. Bake for 15 minutes, then cover the pan with a lid or plate. Bake for a further 12 minutes. Remove from the oven and cool.
Do not refrigerate. Serve at room temperature with a spoonful of mascarpone, strawberries and a drizzle of Vincotto.
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