Ingredients

  • 4 eggs, separated

  • 200g Nuttelex

  • 200g 70% dark couverture chocolate

  • 100g castor sugar

Method

  • Preheat the oven to 170°c and line the bottom and the sides of a large slice tray or baking tray
  • Place the chocolate and the nuttlex in a bowl and melt gently over a pot of simmering water.
  • Crack the eggs into a bowl gently and carefully separate the yolks from the whites.
  • Whip the egg whites until soft peak forms and set aside.
  • Place the sugar and the yolk in the bowl of stand-up mixer and whisk on 2 until light and fluffy and all the sugar has dissolved.
  • Slowly pour the melted chocolate into the yolk mix while mixing on 1 (if this is not possible, add the chocolate in 3 stages and mix well in between)
  • Make sure to scrape the bottom of the bowl and that the batter is well mixed
  • Gently fold in 1/3 of the egg white into the chocolate egg mix. once incorporated, fold in the remaining egg whites.
  • Pour the batter into the lined tray and bake for 1 hour at 170°.
  • Once the slice is taken out of the oven, place a piece baking paper on top and gently press the cake with another tray to achieve a flat top.
  • Once the slice has cooled, trim off the edges and cut the cake into 5cm x 5cm squares.