150g/5oz high quality plain chocolate (70pc cocoa solids) broken into squares
110g/4oz unsalted butter, cubed
125g/4 ½ oz caster sugar (fine grains)
4 large eggs, separated
50g/2oz spelt flour blended with 1 level teaspoon baking powder
1 teaspoon vanilla extract
20cm/8inch springform tin, lightly oiled and lined with baking parchment
Preheat oven to 180C/350F/Gas 4.
Place chocolate and butter in large over pan of simmering water (bowl must not touch water). Heat, stirring till both have melted and then add the sugar. Remove from the heat and add the egg yolks, flour and baking powder and the vanilla extract.
Beat egg whites till stiff. Take a heaped metal tablespoon of the whites and fold into the cake mixture, then fold in the remaining egg white, taking care not to lose the air. Pour the mixture into the tin, tap gently to even it out and bake in the oven for 45-50 minutes until well risen and firm to the touch.
Remove from the oven, leave for 5-10 minutes to cool a little and then turn out onto a cooling rack.
220g/8oz unsalted butter, softened
220g/8oz sifted spelt flour
3 medium eggs
2 teaspoons baking powder
2 teaspoons rosewater
225g/8oz maple syrup/agave or fruit syrup
Grated zest of ½ unwaxed lemon
150g/5 ¼ oz double cream
1 tablespoon maple syrup
1 teaspoon rosewater
150g/5 ¼ greek style natural yoghurt
5 tablespoons rose petal jam (or raspberry)
Preheat oven to 180C/350F/Gas 4. Grease and flour 2x 20cm loose-bottomed tins
In a large mixing bowl, cream the butter until pale and fluffy with a mixer. Add 2-3 tablespoons of flour and beat in the eggs, one at a time. Continue to beat until you have a light, fluffy mixture (if it looks like it is curdling, add another tablespoon of flour). Using a large metal spoon or spatula, gently fold in the remaining flour and baking powder until just combined, being careful not to overmix. Add the rosewater and maple syrup and lemon zest and fold in gently.
Divide the mixture between the prepared tins, level the top and bake for 20 minutes or until the centre springs back to the touch. Remove from oven and allow to cool for 5-10 minutes before turning out onto a cooling rack to cool completely.
Whip cream till it forms soft peaks and then gently stir through the maple syrup and rosewater. Fold in the yoghurt.