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.

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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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