- 300g/10oz dark chocolate
- 150g/5oz butter
- 6 eggs, separated
- 50g/2oz caster sugar
- 300g/11oz rhubarb, cut into 7.5cm/3in chunks
- 50g/2oz caster sugar
- 75ml/3fl oz Pimms, or other fruit cup drink
- 500g/18oz vanilla ice cream, to serve
- For the cake, preheat the oven to 180C/350F/Gas 4.
- Line a 24cm/9½in loose-based, spring-form cake tin with baking parchment.
- Place the chocolate and butter into a bowl and place on top of a pan of boiling water.
- Heat the chocolate and butter until melted, and stir to combine.
- Place the egg yolks into a bowl with two tablespoons of the sugar and whisk lightly.
- Place the egg whites into a separate bowl and whisk until soft peaks form. Gradually add the remaining sugar, continually whisking until firm peaks are formed.
- Pour the melted chocolate onto the egg yolks and beat in.
- Add one-third of the egg whites to the chocolate mixture and beat in to lighten the mixture.
- Gently fold the remaining egg whites into the mixture, making sure it is all incorporated.
- Pour the mixture into the cake tin then place in the oven for 20 minutes, until just set. Set aside to cool.
- For the Pimms roasted rhubarb, place the rhubarb onto a tray and scatter the sugar over the top.
- Pour the Pimms over then toss to coat and place into the oven for 15 minutes until just tender and glazed in the Pimms.
- To serve, slice the cake and place on the plate along with a little pile of rhubarb and a scoop of ice cream.