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Soft chocolate cake with crema di mascarpone

Theo Randall from Market Kitchen
A flourless cake that is light and intensely chocolatey from Theo Randall

Soft chocolate cake with crema di mascarpone

Method

1. For the chocolate cake: put a roasting tray, half-filled with boiling water, in an oven set at 150C/gas 2. Grease and line a 20cm round cake tin with parchment paper. If it is a springform tin, cover the outside with tin foil to stop the water getting in.

2. Melt the chocolate in a bowl set over a pan of simmering water. The bowl should not be in direct contact with the water. Remove from the heat and leave to cool a little.

3. Meanwhile, separate the eggs. Whisk the yolks with 100g sugar until pale in colour. In another bowl, whisk the eggs whites and remaining 50g sugar to soft peak stage. It should look light and glossy. In a third bowl, whisk half the cream to soft peaks.

4. Combine the melted chocolate and egg yolk mixture, then stir in the remaining unwhipped cream. Carefully fold in the whipped cream, followed by the egg whites. Try not to lose too much air from the mixture.

5. Pour into the prepared tin and sit in the roasting tray of water. The water level should be right up to the rim of the tin. Bake for 45 minutes- 1 hour, The cake should be firm on top, but retain a slight wobble when ready. Leave to cool before serving.

6. For the crema di mascarpone: mix all the ingredients together. Taste as you may like a little more sugar or brandy. Serve with the soft chocolate cake.