Woman's Day
Ingredients
Method
1.Preheat oven to moderately slow, 160°C. Lightly grease a 23cm springform pan. Dust with plain flour, shaking out excess.
2.In a medium, heatproof bowl, combine chocolate, butter and cinnamon. Place over saucepan of gently simmering water. Do not allow water to touch base of bowl. Stir until melted and smooth. Set aside.
3.In a large bowl, using an electric mixer, beat egg-yolks and half sugar together until thick and pale. Beat in cocoa. Fold in chocolate mixture.
4.In a separate clean, large bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add remaining sugar, beating between each addition, until sugar dissolves and mixture is thick and glossy. Gently fold into chocolate mixture. Pour into pan.
5.Bake 55-60 minutes, until cooked when tested with a skewer. Loosen cake from the pan using a spatula. Cool 5-10 minutes – cake will shrink from sides. Remove from pan and transfer to a wire rack to cool completely.
6.Pile cooled cake with whipped cream and berries, and dust with icing sugar to serve.
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