Pressed Chocolate Cake

1. 1

   Preheat the oven to 350u00b0F (180u00b0C). Butter and line a 12-inch (30cm) round and 3-inch (7.5cm) deep cake pan with parchment paper.

2. 2

   Melt the chocolate with the butter in a heatproof bowl set over a pot of barely simmering water (the water should not touch the base of the bowl). Remove the bowl from the pot and cool a little, then whisk in the egg yolks. Add the sugar and cocoa powder and mix well.

3. 3

   In a separate large bowl, whisk the egg whites until they form soft peaks. Fold into the chocolate mixture, a third at a time.

4. 4

   Pour the mixture into the prepared cake pan. Bake for about 30 minutes or until the cake has risen like a souffle and is slightly set.

5. 5

   Remove from the oven. Place a piece of parchment paper on top of the cake; then place a plate on top of that-the plate should fit exactly inside the pan-and press down firmly, then weight the plate. Leave to cool for 30 minutes before turning out. Cool completely before serving.

No additional tips available.