35g unsalted butter
3 large eggs
75g caster sugar
75g plain flour, sifted
30g cocoa powder, siftedIce cream:
6 large egg yolks
200g caster sugar
450g strawberries, hulled
400ml double cream, lightly whipped
250g mascarpone cheese
Gather all your ingredients….hull the strawberries, sieve the flour and cocoa powder…
Preheat the oven to 180 ?C. Grease and flour a 7 inch spring-form cake tin. Put the butter in a pan over a low heat and melt. Leave to cool.
Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water. Whisk with an electric whisk until the mix is pale, doubled in volume and leaves a trail on its surface.
Remove from heat and continue whisking until cool. Fold in the flour and cocoa powder. Lightly fold in the melted butter. Pour into the tin and bake for 20 minutes or until a skewer comes out clean. Cool completely in the tin.
For the ice cream, put the strawberries in a pan with 100ml water, cover and bring to the boil.