Ingredients
- 1
fennel, bulb only, cut in half lengthways and finely sliced - 300g/10½oz
dark chocolate - 150g/5oz
butter, plus extra for greasing - 6 free-range
eggs, separated - 50g/2oz
caster sugar - 200g/7oz
crème fraîche, to serve
Preparation method
-
Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/9.5in springform cake tin with greaseproof paper.
-
Pour the mixture into the cake tin and gently smooth over the top. Bake in the oven for 20-25 minutes, or until the cake is golden-brown and springy to the touch. The cake is done when a skewer inserted into the middle comes out clean.
-
Remove the cake from the oven and leave to cool on a wire rack.
-
Serve the cake in slices with a dollop of crème fraîche.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 8
