Serves 8 Oven temp: 180c 350f
6 eggs, separated
1/2 c caster sugar
1/4 c cocoa powder, sifted
6 1/2 oz dark chocolate, melted
Brandy Sauce:
250 ml cream (double),
2 tbsp brandy
Beat eggyolks with sugar until thick and creamy. Mix in cocoa powder and chocolate. Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased and lined 9 in. springform tin. Bake for 35 minutes. Cool.
Sauce: Combine cream and brandy. Beat until slightly thickened.
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