Two-ingredient chocolate cake

Instructions

1. Preheat the oven to 160˚C and line the base and sides of a 15 cm round cake tin with baking paper.
2. Place the chocolate into a heatproof bowl over a saucepan of gently simmering water, ensuring the base of the bowl is not touching the water. Cook, stirring occasionally until the chocolate has melted.
3. Meanwhile, whisk the egg whites until stiff peaks form. The whites will be able to hold their shape when the whisk is removed and if you are feeling confident, turn the bowl upside down. Stiff whites will hold firm in the bowl and not fall out onto the bench!
4. In a separate mixing bowl, whisk the egg yolks to combine well.
5. When the chocolate is melted and smooth, remove from the heat and pour the chocolate into the yolks, whisking continuously to combine.
6. Add a large spoonful of beaten whites to the chocolate mixture and fold in with a spatula to loosen the chocolate. Continue with another large spoonful of the whites and gently fold it through the chocolate. Try not to be too rough during this step as you don't want to knock all the air out of the whites or the cake will be flat.
7. Gently spoon the mixture into a prepared tin and bake for 25 - 35 minutes or until the cake is cooked. The cake should be firm on top, and when a skewer is inserted into the centre, the skewer should have a few crumbs stuck to it when removed.
8. Remove from the oven and immediately turn the cake out of the tin onto a wire rack. Stand until completely cool.
9. For the whipped coconut cream, carefully spoon the hardened cream from the top of the can and whisk until smooth and fluffy. Sweeten with inulin powder and vanilla and serve a large dollop on top of the cake along with some fresh berries and a dusting of cacao. This cake will keep in the fridge for up to 1 week and can be served warm or at room temperature.