Dark Chocolate Cake

Dark Chocolate Cake




Servings: 12



Ingredients
125 g low fat polyunsaturated margarine
250g of dark chocolate, broken into pieces
50g of golden caster sugar
3 large egg(s), separated
1 1/2 teaspoons of mixed spice
1/2 teaspoon of icing sugar


Recipe
1. Pre-heat the oven to gas mark 4/180c or fan 160c
2. Line the base of a 20cm spring form cake tin, with non stick baking sheets.
3. Melt the marg in a saucepan, remove from the heat and add the chocolate, stirring
to dissolve.
4. In a large bowl whisk the egg yolks with half the sugar and one teaspoon of the
mixed spice, until pale and thick. Fold in the chocolate mixture.
5. In separate bowl whisk the egg whites until they form stiff peaks. Gradually whisk in
the remaining sugar until the egg whites are glossy and stiff.
6. Add a large spoon full of the whites to the chocolate mixture and fold in quickly to
slacken it.Carefully fold in the remaining whites until fully incorporated. Spoon into the
prepared tin and bake for 40 to 45 minutes. Cool in the tin with a piece of foil over the
top to soften the crust.
7. To serve, loosen the edges with a round ended knife and remove the spring form tin.
Slide the cake from the base onto a plate. Mix together the remaining mixed spice and
icing sugar and dust over the cake. Serve warm in wedges.