This chocolate cake is adapted from Cakes From Around the World (Grub Street) by Julie Duff, who says it is from Hungary. The differences from her recipe is that I used gluten-free flour (which is not for the gluten-intolerant only – you may find you prefer it), a little milk because this flour tends to make a stiffer mixture, and only half as much cream – with her quantity, I had far more filling than I wanted.
3 large eggs, separated (I had medium eggs, and used 4)
75g caster sugar
75g self-raising flour (gluten-free)
2tbsp cocoa powder
100g dark chocolate
300ml double cream (or 284ml, if that is the size of carton available)
Pre-heat the oven to gas mark 4/180C, and grease and line a 20cm springform cake tin (see here).
Whisk the egg yolks and sugar until pale and creamy. In a separate bowl, whisk the egg whites until they form soft peaks (see here).
Gradually stir the flour and cocoa powder into the egg yolk and sugar. Add a little milk until you have a liquid but stiff mixture. Fold in the egg white, and spoon the mixture into the cake tin.
Bake on a baking sheet in the centre of the oven until the middle of the cake is firm. (Duff’s timing is 20 minutes; my cake took 40.)
Leave for 10 minutes, then loosen the spring and leave the cake to cool, top side down, on a wire rack. Slice it in half.
Melt the chocolate in a small bowl over a saucepan of gently simmering water. Whisk the cream until stiff – you’ll find that it goes from thick to stiff very rapidly. Fold in the melted chocolate.
Spread this mixture over the base sponge. Place the other half gently on top. Put the cake into the fridge, to allow the filling to set.