In this recipe one simple mixture gives you the cake and the filling. Serve with fresh raspberries and if you wish whipped cream.

INGREDIENTS

METHOD

• Preheat oven to 165°C.
• Spray or grease a round 24cm springform tin and line the base with baking paper.
• Place chocolate and butter into a bowl which fits snugly over a pot of simmering water. Stir until chocolate and butter are just melted. Don't allow this mixture to get hot.
• Whisk egg yolks with 160g (3/4 cup) sugar until mixture becomes pale. Keep whisking and slowly pour in chocolate and butter mixture. Whisk until the mixture is thick and creamy.
• In a very clean bowl whisk egg whites with salt and, as they become frothy, keep whisking and slowly pour in remaining castor sugar.
• Whisk until soft peaks form.
• Using a big metal spoon fold egg whites into chocolate mixture.
• Pour three-quarters of mixture into prepared tin and place remaining mixture to one side.
• Bake cake for approximately 35 minute or until cake springs back when you prod it. It should still be moist and slightly wobbly.
• Remove cake from oven and leave in tin on a cooling rack. (The middle will drop).
• When cake is completely cold, remove from tin and fill the dropped centre with the uncooked batter.
• Serve that day or the next.