Supplies
- 450g plain chocolate
- 350g butter
- 450g caster sugar
- 8 tbsp flour
- 6 eggs, separated
- 1 tsp vanilla
- 1 tsp salt
- Icing
- 250g plain chocolate
- 250g double cream
- Maldon sea salt
- 2 x 20cm cake tins
Steps
- Preheat oven to 180. Melt chocolate, then butter, then add sugar, flour, vanilla, salt and egg yolks.
- Beat egg whites and stir in carefully. Cook both cakes for approximately 35 minutes. Leave to cool.
- For the icing, melt chocolate and combine with cream. Stack and ice cakes. Top with a light dusting of salt.