Choccy-berry Torte

Preheat the oven to 180°C (160 fan), 350°F, gas 5. Line the springform cake tin with baking paper.

Separate the eggs. Beat the egg yolks with half of the sugar and the vanilla sugar until light and creamy. Whisk the egg whites until stiff, slowly adding the remaining sugar. Fold the egg whites gently into the egg yolk batter. Now sieve the cacao, flour and cornflour over the mixture and carefully fold in. Pour the cake mixture into the springform cake tin and level the top. Bake on the middle shelf of the oven for about 25 minutes until cooked (test with a skewer). Let the cake cool a little before turning out onto a wire rack to cool completely.

To make the cream, chop the chocolate and melt over a hot water bath. Remove from the heat and stir in the double cream. Stir over an iced water bath until cold. Whisk the whipping cream until stiff and fold into the chocolate mixture. Place the sponge base into a cake ring, pour the cream on top and even out. Place in the fridge for about 2 hours to cool.