|Preparation : 10 min||Resting : 4 hr|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|Programmes :||accessories :|
|160||unsalted butter, chopped + 1 knob
|160||dark chocolate, roughly chopped
|150||icing sugar (see recipe)
|100||g dark chocolate, roughly chopped|
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4). Fit the whisk. The metal|
bowl should be spotlessly clean and dry, with no trace of fat or water. Place the
whites in the metal bowl with a pinch of salt, and run the WHISK programme. Set
the egg whites aside and rinse the bowl.
|2||Put the butter and chocolate in the metal bowl. Run the EXPERT programme,|
5 minutes/speed 3/60 °C.
|3||Add the icing sugar and egg yolks; restart the EXPERT programme, 2 minutes/|
speed 9/60 °C.
|4||Gently fold the chocolate mixture into the whisked egg whites using a spatula*.|
Sift* the cornflour into the mixture and stir to combine. Butter a 24cm spring-form
tin* and pour the batter into it; bake for 30 minutes until risen and springy.
|5||Remove the cake from the oven and place on a rack until cold.|
|6||Prepare the glaze. Using a flexible spatula* coat* the cold cake several times with|
glaze. Set aside for at least 4 hours (or overnight), until the glaze is firm. Decorate
with fresh raspberries.
|1||Put the chocolate, sugar and water into the metal bowl; run the EXPERT programme, 3 minutes/speed 3/90 °C.|