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Moist chocolate dessert cake




Source of Recipe


australian women's weekly


List of Ingredients




200g dark chocolate, chopped
90g butter
5 eggs, separated
¾ cup castor sugar
½ cup self-raising flour, sifted
300ml thickened cream, whipped
250g punnet strawberries, halved


Recipe



Melt chocolate and butter over hot water, remove from heat, stir in egg yolks, sugar and flour. Beat egg whites until soft peaks form, fold lightly into, chocolate mixture. Pour into 2 greased and base-lined round sandwich tins, 20cm in diameter. Bake at 180°C for 20 minutes or until cakes shrink slightly from side of tins. Stand 5 minutes before turning onto wire rack to cool. Join together with whipped cream and strawberries.

To freeze: Wrap cold, unfilled, cake in freezer wrap to exclude air; freeze for up to 3 months.