For the cake

4 oz. dark chocolate, roughly chopped

4 oz. unsalted butter, cut into cubes

3 eggs, separated

6 oz. granulated sugar

1 tsp. vanilla extract

1 oz. cocoa powder

¼ tsp. salt

For the chocolate ganache

4 oz. dark or milk chocolate, roughly chopped

4 fl. oz. double cream

For the chocolate decorations

3 oz. dark chocolate

3 oz. white chocolate

To serve

Ice-cream or whipped cream

Fresh raspberries or any berries you like

1. Preheat the oven to 180º Celsius and line the bottom of a 6-inch round (preferable springform) baking tin with baking paper.
2. Make the cake by gently melting the chocolate and butter together over a bain-marie. Once melted set aside.
3. Separate the egg whites from the egg yolks. In a large mixing bowl, using an electric whisk or a stand mixer with a paddle attachment, whisk the egg yolks with 5 oz. sugar until it resembles a thick pancake batter. Gently mix in the vanilla extract, melted chocolate and cocoa until thoroughly combined.
4. In a separate mixing bowl, whisk the egg whites with the remaining sugar and salt until it becomes foamy and forms stiff peaks. Next, add half the beaten egg whites into the chocolate batter. With a rubber spatula, gently fold it in just until incorporated. Repeat the same process with the remaining egg whites. Be careful not to over mix or the batter will deflate.
5. Pour the batter into the baking tin and tap a couple of times on a flat surface to remove some of the air bubbles. Bake in the centre of the oven for 40-45 minutes.
6. Once baked remove from the oven and leave to cool completely on a wired rack. Don’t worry if it starts to sink in the middle – this is typical of a flourless cake.
7. Make the chocolate ganache by heating the cream in a small saucepan until it starts to simmer. Pour the hot cream over the chocolate. Using a hand whisk, mix until the chocolate has melted and has combined with the cream. Cover and set aside.
8. Make the chocolate decorations by melting the two chocolate separately in over bain marie or by 30 second intervals in the microwave stirring between each interval. Line a small baking sheet with baking paper. Pour a tablespoon of each chocolate on the tray alternating between the white and the dark chocolate to creating a chequered pattern. Leave to chill in the fridge or freezer until set. Once set, cute out shards or break into random pieces.
9. Start to assemble the cake. Spread the ganache on top. Next, stick the chocolate shards on top. Enjoy!