6 eggs, separated (approx. 185g whites and 120g yolks)
225g caster sugar
225g dark chocolate, chopped
225g butter
1–2g (1⁄4–1/2tsp) sea salt flakes
cocoa powder, to dust
Method
At least 1 day before, put the
raisins in a bowl, pour over the
Sauternes, cover and leave for
at least 2 hours or overnight
(they will keep, covered, for up
to 1 month in the fridge).
Preheat the oven to
195C/175C F/Gas 5. Line a
20cm loose-bottomed cake
tin with baking paper. Whisk the egg yolks with a
quarter of the sugar for around
5–6 minutes on a high speed
until pale, thick and custard-
looking and set aside.
Melt the chocolate and butter
in a heatproof bowl set over a
pan of barely simmering water,
making sure the bottom of the
bowl doesn’t touch the water.
Take off the heat and stir in the
salt, then fold into the whisked
egg yolks in three additions.
Make a French meringue by
whisking the egg whites on
high speed until very foamy,
then turn the mixer down to a
medium speed and add the
rest of the sugar, bit by bit. Turn
the speed back up, then whip
for around 2-3 minutes until stiff
peaks form (see Cook’s note).
Mix a little of the meringue in
with your whisk to loosen the
egg yolk/chocolate batter and
then change to a spatula,
folding the meringue into the
chocolate mix in thirds, trying to
keep as much air in as possible.
Pour half the mix into the
lined cake tin and smooth the
top, then bake for 20–22
minutes. The cake will rise up
and be dry on top. Set the other
half of the batter to one side
and cover with a tea towel or
cling film to prevent it drying
out. If possible, keep it near the
oven so it stays slightly warm.
Remove the cake from the
oven and leave it to fall and
cool in the tin for approx. 20
minutes. It can still be warm,
but you want to be able to
handle the tin.
Sprinkle on the Sauternes-
soaked raisins. Pour the second half of the batter on top
and smooth with a warmed
palette knife. Leave to cool to
room temperature, then transfer
to the fridge and leave
overnight (you can leave it for
up to 3 days).
The next day, to remove
cleanly from the tin, freeze the
cake for 30 minutes before
demoulding. To finish, carefully
remove from the tin and dust
thickly with cocoa powder.
Allow the cake to defrost for a further 20–30 minutes
before serving. It will keep in
the fridge for up to 3 days or in the freezer, wrapped, for 30 days.
COOK’S NOTE
If using a hand mixer, it’s best
to split the mixture and make
two batches.
Recipes and photographs taken from Sift: the elements of great baking by Nicola Lamb, photography by Sam A Harris (Ebury press, £30).
