Chocolate cloud cake

Rachel Green celebrates the bank holiday weekend with an extra special seasonal menu featuring two of her favourite recipes.

METHOD
Grease and line the base of a 23cm loose-bottomed or springform cake tin with baking parchment. Place the butter, chocolate and coffee in a heatproof bowl and set over a pan of barely simmering water, stirring occasionally until combined and melted. Remove from the heat and set aside.

Separate the egg whites and yolks into two large mixing bowls. Add the sugar to the egg yolks and whisk for 2-3 minutes until light and voluminous. Using an electric whisk, beat the egg whites to the soft peak stage.

Stir the melted chocolate mixture into the egg yolks until combined then stir in the cocoa powder.

Carefully fold in half the egg whites first, then continue with the remainder, making sure it is all incorporated. Tip the mixture into the cake tin and bake for 35 minutes until risen and with a slight wobble in the centre.

Allow to cool in the tin for 10 minutes, then remove the sides of the tin and leave to cool completely to room temperature, during which time the cake will sink a little in the middle.

When ready to serve, very gently combine the vanilla bean paste and icing sugar with the crème fraiche.

Pile onto the middle of the cake and top with the mixed berries and Mini Eggs.

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