Pressed Valrhona Chocolate Cake with Strawberries & Vincotto

Valrhona Manjari 64% chocolate adds notes of red fruits and sweet almonds to this dense, fudgy chocolate cake. This indulgent dessert is perfectly balanced with velvety mascarpone, fresh strawberries and tart, syrupy Vincotto with Raspberry.

Serves 6-8

500g Valrhona Manjari fèves
250g Lewis Road Creamery unsalted butter
10 free-range eggs, separated
4 Tbsp sugar
2 Tbsp Girolomoni organic '00' flour
Strawberries, Vincotto with Raspberry & mascarpone, to serve

Preheat the oven to 200˚C. Prepare a 27cm springform cake tin with non-stick spray.

Slowly melt the chocolate over a Bain Marie until smooth. Remove from 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, 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 spoonful of mascarpone, strawberries and a drizzle of Vincotto.

Recipe by Martin Bosley