Ingredients
Method
- Preheat oven to 160°C / 140°C fan / Gas 3. Grease and line a 23cm springform tin. Wrap outside in double foil.
- Melt chocolate and butter over barely simmering water — stir until smooth. Cool 10 minutes. Add espresso and vanilla.
- Whisk egg yolks and 150g sugar 3–4 minutes until very pale and mousse-like. Fold cooled chocolate mixture in gently until smooth and glossy.
- Whisk egg whites with salt in a clean grease-free bowl to soft peaks. Add 50g sugar — whisk to firm, glossy peaks.
- Fold one large spoonful of whites into chocolate mixture to loosen. Add remaining whites in 2 additions — fold gently in broad sweeping motions until no white streaks remain.
- Pour into tin. Bake 28–32 minutes until edges are set, top has a thin crisp crust, and centre still wobbles when gently shaken. Cool completely in tin — 2 hours. Release gently.
- Dust with icing sugar. Serve in thin slices with whipped cream and raspberries.
Notes
Use 70% dark chocolate — it is the primary and only flavour. Quality matters enormously.
Cool chocolate 10 minutes before adding eggs — warm chocolate scrambles the yolks.
Grease-free bowl for egg whites — any fat prevents proper whisking.
The wobbling centre is correct — it sets completely as the cake cools.
The sunken centre is correct — it is the characteristic appearance of this dessert.
Serve in thin slices — it is extremely rich.
Texture improves on refrigeration. Stores 4 days. Freezes 3 months.
