Chocolate brownie cake with berries and ice cream
Serves 8 | prep 35 mins | total time
- 175g dark chocolate, 70% cocoa solids, broken into squares
- 175ml olive oil
- 6 large eggs, separated
- 75g caster sugar
- a dusting of cocoa powder, to dust
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.