Light and crumbly on the outside and moist and melting on the inside, this divine chocolate torte is perfect served for desert with thick cream poured over the top.

Ingredients: (Serves 8)

• 140 g/5 oz dark chocolate, chopped
• 85 g/3 oz butter
• 3 large eggs, separated
• 28 g/1 oz all-purpose flour
• 3 pieces of stem ginger in syrup, chopped
• 55 g/2 oz caster sugar
• Unsweetened cocoa powder, to dust
• Thick cream, to serve

Method:

Preheat the oven to 160ºC/325ºF/Gas mark 3. Grease a 20-cm/8-inch round springform cake tin and line its base with greaseproof paper.

Put the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Heat until melted. Remove from the heat and cool for about 10 minutes. Beat in the egg yolks, then sift the flour over the top and fold in, along with the chopped ginger.

In a separate bowl, whisk the egg whites until foamy, then whisk in the sugar, 1 tablespoon at a time, until peaks are formed. Fold egg whites into the chocolate mixture, then pour into the prepared cake tin. Bake for about 25 minutes until firm to the touch, but still slightly soft in the center. Leave to cool completely in the tin.

To serve, remove the cake from the tin, and dust with cocoa powder. Serve in wedge with thick cream poured on top.