A chocoholic's dream, this ultra-moist cake looks more complicated than it is.
175g Passover dark chocolate (70% cocoa solids)
6 organic free-range eggs, separated
175g Passover soft dark or light brown sugar (if unavailable use caster sugar)
2 tablespoons Passover cocoa powder, sifted
1 x 425ml tub kosher dairy substitute whip
2 tablespoons kirsch, brandy or kiddush wine (optional)
About 300g of fresh raspberries or blueberries
Icing sugar and a few squares of Passover dark chocolate, to decorate
● Preheat the oven to 180°C and grease and flour a 21cm round spring-form cake tin.
● Break the chocolate into squares and place in a glass bowl over a pan of gently simmering water, ensuring the bowl is not in contact with the water. Stir the chocolate until it has melted. Cool.
● Place the egg yolks in a large mixing bowl. Using electric beaters if possible, whisk the yolks with the sugar until the mixture is really thick and creamy. Beat in 2 tablespoons of cocoa powder.
● In a separate bowl, whisk the egg whites until stiff peaks form. Add 1 tablespoon to the egg yolk mixture and stir in to loosen the mixture, and then carefully fold in the rest. Finally fold in the melted chocolate.
● Pour into the prepared tin and bake for about 20 minutes until firm to the touch. Remove from the oven and cool in the tin before turning out onto a decorative plate.
● To decorate, beat the whip with the alcohol (if using). Wash the fruit, dry and fold half into the whip. Pile on top of the cake and decorate with the remaining fruit.
● Dust with icing sugar and grate over a little chocolate. Chill until needed.