Flourless Chocolate Cake with Blackberries and Cashew Praline, by Mark Best

1. Preheat the AEG SteamPro Oven to 160°C.
2. Grease a 20cm spring form tin with butter and add an (extra) tablespoon of cocoa to coat the tin evenly.
3. Melt chocolate and butter together over a pot of simmering water. (I use the AEG SenseFry Induction Cooktop)
4. Sift in cocoa powder and star anise and mix until glossy.
5. Whisk eggs over a pot of simmering water until they reach 40°C.
6. Add sugar and whisk until it forms a soft meringue.
7. Whisk in the chocolate mix.
8. Add to the tin and bake for 60 minutes until a skewer in the middle comes out clean.

1. Heat sugar in a heavy based pan over a moderate heat of the AEG SenseFry Induction Cooktop, until it starts to caramelize.
2. Stir from time to time until it is evenly coloured.
3. Continue to heat until smoke is just starting to appear.
4. Add the cashews and stir through evenly.
5. Spread on a non-stick tray to cool.
6. Blend to a fine powder just before serving.

Cover the cake in blackberries and then sieve over the praline.