The lovely Kath decided to host an Easter Barbecue at her abode so I put up my hand to make dessert. I decided to make the Flourless Chocolate Cake from Australian Womens Weekly Bake. Preheat the oven to 180°C/160°C fanforced and then grease and line a 20cm spring form pan. Take a large mixing bowl and blend 1/3 cup cocoa powder with 1/3 cup of water.
Then stir in 150g melted dark chocolate, 150g melted butter, 1 1/3 cups brown sugar, 1 cup of almond or hazelnut meal and four egg yolks. Mix until combined.
In a separate clean bowl beat four egg whites until soft peak form.
Fold the egg whites into the chocolate mixture in two batches.
Pour the mixture into your prepared pan and bake for an hour. When the baking is complete stand the cake for 15 minutes before removing the collar and allowing it to cool completely. 
I must apologise for such an unflatting shot of the cake but I assure you it's beautifully fudgy and goes down well with a generous dollop of double cream and berries.
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