Ingredients
| 500g Solomons Gold 70% Dark Chocolate Pieces | |
| 250g unsalted butter | |
| 10 free-range eggs, separated | |
| 4 tablespoons sugar | |
| 2 tablespoons flour | |
| 1 cup macadamia nuts, coarsely chopped |
To make it gluten-free, replace the flour with ground macadamias or almonds.
Instructions
| 1. | Heat the oven to 200°C. |
| 2. | Prepare a 27cm springform pan or four 9cm pans with non-stick spray. |
| 3. | Break the chocolate into small pieces and place them in a bowl. |
| 4. | Put the bowl over a pot of barely simmering water and slowly melt the chocolate (do not let the bowl touch the water). |
| 5. | Remove from the heat and stir in the butter. |
| 6. | In a separate bowl, whisk the egg whites to soft, billowing peaks. |
| 7. | In another bowl whisk the yolks and sugar until pale and creamy. |
| 8. | Mix the flour and macadamia nuts into the egg yolk mixture. |
| 9. | Fold the yolk mixture into the chocolate and stir in one-third of the egg whites. |
| 10. | Gently fold in the remaining whites in small batches, working slowly. |
| 11. | Pour the batter into the springform pan and place in the oven. |
| 12. | Bake for 15 minutes, then cover the pan with a lid or plate. |
| 13. | Bake for a further 12 minutes (if you remove it from the oven too early, the cake will be too runny). |
| 14. | Remove from the oven and cool. Never refrigerate this cake. |
Photography Amber-Jayne Bain
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