Indulge your sweet cravings with this irresistible dark chocolate cake. With a beautifully fudgy centre, sweet berries and a dusting of cocoa powder, it’s the ultimate decadent dessert. Bring this cake out for your next dinner party or as a treat for your family and you’ll bound to be a big hit.
- 400 g dark chocolate, chopped finely
- 250 g unsalted butter, chopped
- 11⁄2 (330 g) brown sugar
- 1⁄4 cup (60 ml) water
- 1 tsp vanilla bean paste
- 5 eggs, at room temperature, separated
- 1 cup (100 g) hazelnut flour
- 125 g raspberries
- 125 g blueberries
- Cocoa powder, to dust
Preheat the oven to 180 C (160 C fan-forced). Grease and line the base of a 22 cm springform cake pan with baking paper.
Place chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the base of the bowl to touch the water). Stir until almost melted, then remove from heat and stir until smooth.
In a small saucepan, combine sugar and water. Stir over medium heat until dissolved. Pour the hot syrup over the chocolate mixture, and stir to combine. Fold through the vanilla bean paste and egg yolks.
Using an electric mixer, whisk egg whites until soft peaks form. Fold the egg whites, in two batches, into the chocolate mixture until no pale streaks remain. Transfer half the mixture to a clean bowl and fold in hazelnut flour.
Transfer the hazelnut mixture to the prepared pan. Smooth the top and bake for 20 mins or until a skewer inserted into the centre of the cake comes out almost clean. Remove cake from the oven.
Pour over the remaining batter and return the cake to the oven for a further 20 mins. Cool the cake in the pan. Serve cake dusted with cocoa powder and topped with berries. You can also serve the cake with vanilla sauce.