Neven Maguire's Flourless Fudgy Chocolate Cake

INGREDIENTS

• 225g Butter, cubed plus extra for greasing
• 3 Bars Simply Better Single Origin Colombian Dark Chocolate 70%, roughly chopped
• 1 Shot Simply Better Intense Espresso (approx. 40ml)
• 6 Simply Better Irish Corn Fed Free Range Eggs, at room temperature
• 100g Light Muscovado Sugar
• 200g Caster Sugar
• 2 Tsp. Vanilla Extract
• 30g Cocoa Powder
• Whipped Simply Better Single Source Irish Jersey Cream, to serve
• Simply Better Handpicked King Cherries, to serve

METHOD

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Butter a 23cm springform cake tin and line with parchment paper. Melt the butter and chocolate in a heatproof bowl over a pan of gently simmering water. Remove from the heat and stir in the espresso, then set aside to cool slightly.
2. Separate the eggs and whisk the whites with an electric mixer in a large bowl with 50g of caster sugar for about 1 minute until soft peaks form. In another bowl, whisk both the brown sugar and remaining caster sugar, vanilla and egg yolks for 6-8 minutes until pale and fluffy. Then sift in the cocoa powder and mix gently to combine. Fold the cooled chocolate mixture into the egg yolk mixture, then gently fold in the egg whites until just combined. Transfer to the prepared tin and bake for 40 minutes until the top is slightly cracked and the middle still has a slight wobble. Transfer to a cooling rack and leave to cool completely.
3. To serve, dust the cake with cocoa powder and cut into slices and arrange on plates with the cream and cherries.