Serves: 1 cake

When it comes to finding a chef who can add that exclusive touch of class to the simplest of dishes, writer, performer, wit, bon vivant and unashamed food fanatic Nataniël is the obvious choice. 

This recipe was featured in Clover's recipe booklet released with the September 2004 issue of Sarie

Nataniël says:
Some people collect stamps and other breed rabbits. I have been searching for the perfect flourless chocolate cake for years. In most cases, flour gets replaced by ground almonds, but this one – only chocolate and eggs – remains my favourite. This cake is a bit like my career; it rises up and up and then suddenly falls flat.

Cook and rate this recipe and you could win great prizes for your kitchen.

100 g unsalted Clover butter
150 g dark chocolate
125 g milk chocolate
6 eggs, room temperature
Pinch of salt
Clover whipped cream 

• Pre-heat oven to 180ºC.
• Grease medium pan with butter and sprinkle with flour. Seal the bottom of the pan with foil.
• Place butter and chocolate in mixing bowl. Melt in microwave at medium strength for 50 seconds. Stir to mix thoroughly and allow to cool.
• Beat eggs and salt with electric mixer for 15 minutes. Use metal spoon and fold eggs into chocolate. (Be patient, it takes time to mix well.)
• Pour in pan, place in oven and bake for 30 minutes. Take out of oven and cool totally before removing from pan.
• Serve with Clover whipped cream.

Optional: Decorate cream with fresh vanilla pod or sprinkle lightly with vanilla seeds if preferred