Flourless chocolate cake

Method

• step 1

  Preheat the oven to 160c (fan)/180c (gas)/gas mark 4 and butter a 20cm cake tim 9cm deeo with a removable base.

• step 2

  Melt the butter and chocolate in a bowl set over apan with a little simmering water in it, stir occasionally. At the same time, whisk the egg yolks with half of the sugar until pale and doubled in volume. This should only take a couple of minutes and can be done in a food processor.

• step 3

  Whisk the egg whites until stiff, then gradually whisk in the remaining sugar, a tablespoon at a time, whisking for about 20 seconds with each addition, until mixture is stiff and glossy.

• step 4

  Fold the chocolate and butter into the egg mixture, then the egg whites in two goes. Pour the mixture into the prepared tin and bake for 50-60 mins of until a skewer comes out with a few moist crumbs. Run a knife around the edge and leave to cool in the tin.

• step 5

  At this point the cake will sink and become craggy which is what makes it so charming. Melt the chocolate for the glaze with the brandy and 1tbsp of water over a simmering pan. Remove the cake collar and place the cake on a board. Trickle the icing over the top and the edges leaving it looking deliciously messy. Pour some maltesers into the middle and leave to cool.