This is a recipe I found from Sophie Dahl and I really love it. It makes a perfect dessert to put in the middle of the table when you have guests, the fresh berries really make it so make sure you get lots in!
For the cake
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
For the topping
200ml/7fl oz crème fraîche
255g/9oz fresh berries
Preheat the oven to 180C.
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 35-45 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 to firm up.
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.