You are here:

Chocolate cake

James Martin from James Martin: Sweet
Deliciously moist and light, James Martin's chocolate cake is served with a heavenly passion fruit and mascarpone mousse

Chocolate cake

Method

1. Preheat the oven to 180°C/gas 4. Grease the base and sides of a 20cm springform cake tin and line with greaseproof paper.

2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.

3. Separate the eggs and whisk the yolks with 2 tablespoons of the sugar for 30 seconds until pale and smooth. Stir in the melted chocolate and mix well.

4. Beat the egg whites with the remaining sugar until stiff.

5. Using a large metal spoon, quickly fold one-third of the whites into the chocolate mix to slacken it. Then gently fold in the remainder. Pour the mix into the cake tin.

6. Place on the middle shelf of the oven and bake for 20 minutes. Remove from the oven. Allow to cool in the tin for a few minutes before transfering to a wire rack to cool completely.

7. To make the passion fruit mousse, beat together all the ingredients. Serve with the cake.