Flourless Chocolate Soufflé Cake
MAKES A 23CM CAKE
INGREDIENTS
200g unsalted butter, chopped
200g dark chocolate (70%), chopped
6 eggs, separated
150g light brown sugar
20g dark cocoa powder
½ tsp salt
1 tsp vanilla extract
50g caster (superfine) sugar
METHOD
1 Preheat the oven to 160C. Line a 23cm spring-form cake tin with baking paper.
2 Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water to melt together until liquid and glossy. (You can also melt this in