A chocoholic's dream, this ultra-moist cake looks more complicated than it is.

Serves 10

INGREDIENTS

175g Passover dark chocolate (70% cocoa solids)

6 organic free-range eggs, separated

175g Passover soft dark or light brown sugar (if unavailable use caster sugar)

2 tablespoons Passover cocoa powder, sifted

1 x 425ml tub kosher dairy substitute whip

2 tablespoons kirsch, brandy or kiddush wine (optional)

About 300g of fresh raspberries or blueberries

Icing sugar and a few squares of Passover dark chocolate, to decorate

METHOD

● Preheat the oven to 180°C and grease and flour a 21cm round spring-form cake tin.

● Break the chocolate into squares and place in a glass bowl over a pan of gently simmering water, ensuring the bowl is not in contact with the water. Stir the chocolate until it has melted. Cool.

● Place the egg yolks in a large mixing bowl. Using electric beaters if possible, whisk the yolks with the sugar until the mixture is really thick and creamy. Beat in 2 tablespoons of cocoa powder.

● In a separate bowl, whisk the egg whites until stiff peaks form. Add 1 tablespoon to the egg yolk mixture and stir in to loosen the mixture, and then carefully fold in the rest. Finally fold in the melted chocolate.

● Pour into the prepared tin and bake for about 20 minutes until firm to the touch. Remove from the oven and cool in the tin before turning out onto a decorative plate.

● To decorate, beat the whip with the alcohol (if using). Wash the fruit, dry and fold half into the whip. Pile on top of the cake and decorate with the remaining fruit.

● Dust with icing sugar and grate over a little chocolate. Chill until needed.