55g (1/4 cup) caster sugar
Icing sugar, to dust
Candy canes, to serve
1. Place chocolate in a small heatproof bowl over a saucepan halffilled with simmering water (make sure the bowl doesn't touch the
water). Stir with a metal spoon until smooth. Set aside to cool
slightly. Stir in the egg yolks.
Use an electric beater to beat the cream in a bowl until firm peaks
form. Use a metal spoon to fold half the cream into the chocolate
mixture. Repeat with remaining cream.
Use a clean electric beater to beat the egg whites in a clean, dry
bowl until soft peaks form. Gradually add the sugar, beating until
the mixture is thick and glossy.
Fold the egg white mixture into the chocolate mixture. Spoon into
four 250ml (1-cup) capacity serving cups. Cover and place in the
fridge for 6 hours or until set.
Dust with icing sugar and serve with candy canes.
CHOCOLATE BUNDT CAKE RECIPE