- 200 g dark chocolate, chopped
- 120 g butter, chopped
- 5 large free-range eggs
- 2 T cocoa
- 250 g caster sugar
- 100 g Woolworths macadamia nut flour
- 1 t cream of tartar
1. Preheat the oven to 175°C. Grease and line a 23 cm cake tin. Melt the chocolate and butter in a double-boiler or a bain-marie until smooth.
2. Separate 3 eggs, then combine 3 egg yolks with the remaining 2 whole eggs, the cocoa and sugar, whisking until the sugar has dissolved.
3. Fold in the macadamia flour and stir in the melted chocolate. In another larger bowl, whisk the egg whites and cream of tartar until soft peaks form. Fold into the chocolate batter a little at a time to retain the air.
4. Pour into the greased cake tin, level out the batter and bake for 25 minutes. Turn off the oven, leaving the door slightly open to allow the cake to cool completely. If you don’t do this, it will stay very gooey and won’t set properly.
Cook’s note: This cake is even better the next day, perfect for a make-ahead special occasion. It’s very important to fold the egg whites in lightly and carefully otherwise you will be left with a dense flat cake, and a lot of disappointment.
Photographs: Myburgh Du Plessis
Food assistant: Claire-ellen Van Rooyen