An old-fashioned favourite with
Put the chocolate and butter in a small heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate and butter have melted, then remove the bowl from the heat.
Using an electric mixer with the whisk attachment, whisk the egg whites until soft peaks form. While still beating, slowly add the sugar and continue to whisk until the egg whites are firm and glossy.
Transfer the warm chocolate mixture to a large bowl and, using a hand-held whisk, whisk in the two egg yolks, one at a time. When they are well combined, gently fold the sifted flour through the mixture. Spoon half of the egg white into the chocolate mixture and gently stir to combine, then fold in the remaining egg white.
Spoon the batter into the prepared tin and
When ready to serve, spread the jam over the top of the cake, then add the whipped cream. Top with the strawberries and serve.
© 2016 All rights reserved. Published by Murdoch Books.