Flourless Dark Chocolate Cake

Serves 10 - Makes one 8 inch cake

457kcal / 31.5g fat / 39g carbohydrate / 5.5g protein

Naturally Gluten Free

280g dark chocolate

150g salted butter

200g caster sugar

4 whole eggs (medium)

1 egg yolk

50g cocoa powder

160ml double cream

1. Line your cake tin with greaseproof paper and preheat your oven to 150C

2. In a microwaveable bowl or jug, add in the chocolate (roughly broken up), butter and cocoa powder. Microwave for 30 seconds at a time until melted. Gently mix together and set aside

3. In a bowl, whisk the eggs, egg yolk and sugar until pale and fluffy, using an electric beater or stand mixer.

4. In a third bowl (sorry about the washing up, it's worth it!), whip the double cream until soft peak stage and set aside.

5. Mix together your egg and sugar, cream and chocolate mixture and gently fold the mixture until it's completely incorporated.

6. Pour into the lined tin and bake for 20 minutes or until risen and the middle is firm with a slight wobble.

7. Remove and let cool completely before moving, or it will just fall apart!

8. Slice and serve.

9. This freezes well, if you slice and wrap the bits individually to avoid freezer burn over time.