Ingredients

• 300g/10½oz plain chocolate
• broken into pieces
• 225g/8oz caster sugar
• 175ml/6fl oz boiling water
• 225g/8oz salted butter
• cut into cubes
• plus extra for greasing
• 6 free-range eggs
• separated
• 1 tsp instant coffee powder
• 2 tsp vanilla extract
• 200ml/7fl oz crème fraîche
• 255g/9oz summer berries
• 1 tbsp plain chocolate
• grated
• Icing sugar
• to dust

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the cake
• grease and line the base of a 23cm/9in springform tin with baking parchment.
• Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water
• butter
• egg yolks
• coffee powder and vanilla extract and blend until well combined.
• In a clean bowl
• whisk the egg whites until stiff peaks form when the whisk is removed
• then
• using a metal spoon
• gently fold into the chocolate mixture.
• Pour the mixture into the prepared cake tin and bake for 45-55 minutes
• or until a skewer inserted into the middle comes out clean.
• Remove the cake from the oven and allow to cool in the tin
• then transfer to the fridge for 2-3 hours.
• To serve
• remove the cake from the tin and place on a serving plate or cake stand
• spread the crème fraîche on top
• then scatter over the berries. To decorate
• grate some chocolate over the top
• or dust with icing sugar.