Ingredients
• 6 free-range eggs, at room temperature
• 350g dark cooking chocolate, chopped, melted, cooled
• 125g unsalted butter, chopped, melted, cooled
Method
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Invert base of a 22cm springform pan (base 20cm). Grease and line base and side with baking paper, extending paper 2cm above pan edge.
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Beat eggs in a large bowl of an electric mixer on high speed for 8–10 minutes, or until thick and pale. Add melted chocolate and butter in three batches, folding until well combined.
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Pour mixture into the prepared pan and smooth over the top.
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Cook in a moderately slow oven (160°C) for about 40 minutes, or until a skewer inserted into centre comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack to cool.
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Serve chocolate cake with double cream, fresh raspberries and halved strawberries if desired.
