Chocolate brownie cake with berries and ice cream

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José Pizarro

Serves 8 | prep 35 mins | total time 3hrs including cooling

Nutritional information (per serving)

Calories

491Kcal

Fat

37gr

Saturates

10gr

Carbs

34gr

Sugars

33gr

Salt

0.2gr

José Pizarro

José Pizarro is a Spanish chef who has worked at some of Spain and London's top restaurants. He owns the tapas and sherry bar, José and restaurant Pizarro, in London, and is the author of Seasonal Spanish Food.

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Ingredients

175g dark chocolate, 70% cocoa solids, broken into squares
175ml olive oil
6 large eggs, separated
75g caster sugar
cocoa powder, for dusting
summer berries and vanilla ice cream, to serve

Step by step

Get ahead

The cake can be made a day or so ahead, or can be frozen.

Preheat the oven to 180°C, fan 160°C, gas 4. Put the chocolate and olive oil into a bowl and set over a pan of simmering water. Stir until completely melted, then set aside. Grease a 22cm springform tin and line the base with nonstick baking paper.
In a large bowl and using an electric hand whisk (or an electric mixer), whisk together the egg yolks and sugar until the mixture is pale, thick and voluminous, this will take a good five minutes or so. Then gently stir in the melted chocolate mixture.
Next, in a clean bowl and using clean whisks, beat the egg whites until they form stiff peaks. Gently fold the whites into the chocolate mixture. Set the tin on a baking tray and pour the chocolate mixture into it.
Tip This sinks as it cools in the tin – don't panic, that's quite normal.
Bake for 30 minutes. Leave the cake to cool completely in the tin.
To serve, release the cake from the tin and transfer to a serving plate or board. Dust the top with cocoa and serve with berries and ice cream.

This light-textured cake is easy to make and always popular, especially with wheat-free friends.

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