I haven’t watched much Nigella, though the impression I get from the snippets I have seen is that when it comes to desserts, Nigella is all in.
Melted chocolate being poured into more chocolate, whipped cream being folded into egg yolks, zoom in, zoom out, chocolate.
This cake therefore perfectly embodies Nigella and it really couldn’t be any easier a dessert, qualified for a dinner party.
Cook the base in the afternoon, whip the cream and refrigerate and prep just when you’re ready to serve.
250gm dark chocolate
125gm unsalted butter, softened
6 eggs, 2 whole, 4 separated
175gm caster sugar
1 tsp vanilla extract
- Preheat the oven to 180c and butter and line a 23cm springform pan with paper.
- Melt the chocolate and stir through the butter until it melts.
- Beat the two whole eggs and 4 yolks with 75gm of the caster sugar and then gradually add the chocolate mixture.
- Beat the 4 egg whites until foamy and then gradually add the remaining 100gm of sugar and continue beating until the whites hold their shape but are not too stiff.
- Fold the whites into the chocolate mixture and bake for 35 – 40 minutes or until the cake has risen and cracked and the top is no longer wobbly.
- Beat the cream until soft and then add rather vanilla and continue beating until the cream is firm but not stiff.
- Fill the crater of the cake with the cream and then dust the top with cocoa powder.