Serves 8-12
• 300g dark bitter chocolate (minimum 60 per cent cocoa fat)
• 150g unsalted butter
• 6 eggs
• 1½ tsp freshly ground star anise*, sieved
• 50g castor sugar
Line the base and sides of a 20cm spring-bottomed cake tin with greaseproof paper and pre-heat oven to 180ºC.
1. Melt the chocolate and butter in a bowl over a pan of simmering water. Remove and allow to cool slightly.
2. Separate the six eggs and whisk the egg yolks with the star anise and 2 tablespoons of the sugar for 30 seconds.
3. Stir in the melted chocolate and butter mixture and mix well.
4. Beat the egg whites with the remaining sugar until very stiff. Quickly fold one-third of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin.
5. Place on the middle shelf of the oven and bake for 20 minutes.
6. Remove from the oven and cover the tin with foil, sealing well to keep the heat in so the steam can soften the crust.
Once it's cold put in the fridge and leave for at least four hours before giving into temptation.
Serve with poached tamarillo and a dollop of whipped cream or creme fraiche.
*Star anise is a spice with an aniseed aroma and licorice flavour. If you cannot find it ground, grind the whole stars (seed and pod) in a spice grinder or mortar and pestle.
