Ingredients
· 175g 70% cocoa solids dark chocolate, broken into squares
· 175ml olive oil
· 6 large eggs, separated
· 75g caster sugar
· 1 tbsp cocoa powder, for dusting
· 4 tbsp strawberries
· 4 tbsp blueberries
· 4 tbsp raspberries
· 8 scoops vanilla ice cream
https://i.redd.it/y0xhtyftc6k11.jpg
Method
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Preheat the stove to 180°C/fan 160°C/gas stamp 4. Put the chocolate and olive oil in a bowl and set over a skillet of stewing water. Mix until totally softened, at that point put aside. Oil a 22cm springform tin and line the base with non-stick heating paper.
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In a vast bowl, whisk together the egg yolks and sugar with a hand rush until the point that the blend is pale, thick and voluminous. Delicately blend in the liquefied chocolate blend.
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In a perfect bowl and utilizing clean whisks, beat the egg whites until the point that they frame hardened pinnacles. Tenderly crease the whites into the chocolate blend. Set the tin on a preparing plate and empty the chocolate blend into it. Prepare for 30 minutes, at that point leave the cake to cool totally in the tin. To serve, discharge the cake from the tin and exchange to a serving plate or board. Residue the best with cocoa and present with berries
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bon appetit
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