Dark chocolate soufflé cake

Method

1. Preheat the oven to 180°C.
2. Butter and line a 20cm round, solid bottom cake tin with Multix Bake. In a stand mixer, whisk the egg whites with the pinch of salt into soft peaks. Place in a large bowl.
3. Using the same bowl you whisked the egg whites in, cream together the butter and sugar until pale and fluffy. Add the egg yolks one at a time beating well before adding the next one. Add the grated chocolate and ground almonds, mix well. Using a large metal spoon, fold a spoonful of the egg whites into the chocolate almond mixture to loosen it up slightly and then transfer to the large bowl with the rest of the eggwhites, gently folding both together until you have a smooth chocolate flecked batter. Pour the batter into the lined cake tin. Place the cake tin in the centre of a larger oven proof dish or pan and half fill with boiling water. Cover with a sheet of Multix Bake.
4. Bake for 45-55 minutes or until the cake is just set and a metal skewer comes out clean with you test it. Remove from the oven, allow the cake to cool fully in the tin before icing.
5. To make the ganache, add the cream and chopped chocolate to a medium pan on a very low heat. Stir frequently, until the cream and chocolate have melted together. Pour the chocolate cream mix into the bowl of a stand mixer and beat until almost fully cooled, thick and shiny. Spread generously over the cake and allow to set in the fridge before serving.