- 300g dark bitter chocolate (minimum 60% cocoa fat)
- 150g unsalted butter
- 6 eggs, separated
- 50g caster sugar
- 1 tsp ground star-anise, sieved
- crème fraiche, to serve
Line the base of a 20cm spring-form cake tin with greaseproof paper. Set the oven to 170°C.
Melt the chocolate and butter in a metal bowl over a pan of simmering water.
Beat the egg yolks, star-anise and 2 Tbsp of the sugar for 30 seconds. Stir in the melted chocolate.
Beat the egg whites stiff with the remaining sugar. Fold 1/3 of the whites into the chocolate mix, then gently fold in the remainder and pour the mix into the cake tin.
Bake on the middle shelf of the oven for 20 minutes. Remove and cover the tin with foil, sealing well to let the steam soften the crust and keep the heat in.
Once cooled, put into the fridge and leave to sit for at least 4 hours before taking it from the tin. Serve with crème fraiche.