150ml sour cream
It is important for this recipe to work that you have everything ready.
Line a greased cake tin with baking paper. Melt the chocolate.
Separate the eggs whites and yolks. Whip the egg whites to a soft peak and set aside.
Cream the egg yolks separately with the sugar. Sift the cocoa on top and stir in the melted chocolate carefully. Once the chocolate is incorporated, start folding in the whipped egg whites gently.
Fill the lined mould and bake 170 degrees celcius for 35 minutes (150 degrees fan forced).
The cake is cooked when the centre is firm to the touch.
Turn out onto a rack to cool (it may sag slightly in the centre).
Melt the chocolate in the microwave or in a bowl over a saucepan of boiling water (be careful water does not touch bowl on top).
Whisk in the sour cream. Coat the cake in ganache.