200g butter, plus extra for greasing the tin
200g 70% dark chocolate, broken up roughly
2 Tbsp strong espresso
6 large free-range eggs, separated
70g Staffords Cocoa Powder, plus extra for dusting
Fresh berries, for serving
Softly whipped cream, for serving
Preheat oven to 160ºC.
Grease a 20cm springform cake tin with a little butter and line the bottom with baking paper.
Get a medium sized pot with a few cm of water simmering on the stove.
Place chocolate and butter in a heatproof bowl and place over the pot of simmering water.
Allow to melt, stirring occasionally until smooth.
Carefully remove the bowl from the heat, wipe dry, and stir in the espresso. Set aside.
Separate the egg yolks and whites between two large bowls.
Whisk the egg yolks and sugar together until pale and fluffy.
(A stand mixer will be a lot faster but can easily be done by hand)
Add the cocoa powder and fold through until combined.
Pour in the melted chocolate mixture and mix gently.
Whisk the egg whites for a few minutes until soft peaks form.
Gently fold in one third of the egg whites completely.
And then finally the remaining two thirds, being careful not to knock the air out.
Transfer the mixture to the prepared tin.
Bake for 1 hour, or until a cake tester comes out clean.
Allow to cool completely on a wire cooling rack.
Generously dust with cocoa powder! Slice and serve with fresh berries and cream.