I was going to make brownies, but it seemed a shame to waste the egg whites. Instead, I whipped the egg whites and folded them in…more
180 g Bournville dark chocolate
175 mls olive oil
50 g caster sugar
6 large eggs
100 g gluten free white flour (or regular plain flour if preferred)
1/2 tsp xanthan gum (if using gluten free flour)
90 g mini eggs
100 g dark chocolate (to decorate)
Pre-heat the oven to 180C and line a baking tin with parchment paper.
Break the chocolate into chunks and add to a microwave proof bowl. Add the oil and then heat on high, stirring every 30 seconds, until fully melted. Set this bowl to one side to cool.
In a large mixing bowl, whisk the egg yolks and sugar until fluffy. Pour the chocolate mixture into the egg yolks and whisk. Then whisk the flour into the chocolate batter.
In a separate mixing bowl, whisk the egg whites into stiff peaks. Then fold the egg whites into the chocolate batter. Stir with a metal spoon until the whites have been incorporated, but try not to knock the air out.
Pour the batter into the prepared baking tin. Bake in the centre of the oven for 40 minutes or until a skewer inserted into the cake comes out clean. Allow the cake to cool for ten minutes in the tin, then remove and allow to cool completely on a wire rack.
Break 100g of chocolate into chunks and place in a small microwave-proof bowl. Heat on high for approximately 2 minutes, stirring every 30 seconds until melted. Pour over the cake and decorate with mini eggs.
I believe that these spaces; our homes and habitats, deserve care and attention. We know design has the power to transform a space but these spaces, once designed with the care and attention to detail which reflects you, have the power to transform our lives.
Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.