How to make it

  • Grease a 26-28cm springform cake tin and line the base and sides with baking paper.
  • Preheat the oven to 150′C. ( a tad over 300F )
  • Melt the chocolate in a bowl over a bain-marie of hot (not boiling) water then work in the soft butter.
  • Beat the egg yolks with the 30g of sugar until pale.
  • Combine them with the melted chocolate and butter.
  • Beat the egg whites until stiff but not dry (preferably in a copper bowl with a wire whisk), and then beat in the 20g of sugar until stiff.
  • Beat 1/4 of the egg-white mixture into the chocolate and then fold this gently but thoroughly back into the remaining egg-white mixture.
  • Transfer 1/4 of the cake mixture into a bowl and refrigerate.
  • Pour the balance of the mixture into the prepared tin and bake for 30-40 minutes.
  • It should remain slightly moist in the centre; to test, press the centre with your finger after 30 minutes - it should hold the indentation.
  • Remove from the oven and turn out directly onto a serving platter.
  • Remove the springform ring and base.
  • Leave to cool completely.
  • The cake will collapse to leave a crater in the centre.
  • Fill the crater with the reserved mixture and scatter with the chocolate.
  • Dust lightly with cocoa and serve with whipped cream.

Reviews & Comments 6

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    " It was excellent "
    bluewaterandsand ate it and said...
    Oh my, Superb!
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    " It was excellent "
    joe1155 ate it and said...
    What a great sounding chocolate cake! More like a giant chocolate truffel!

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  • krumkake 9 years ago
    That would put my chocolate lover over the top - very rich indeed!
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    " It was excellent "
    juels ate it and said...
    I love the way this one oozes with chocolate! Sounds different and sooo goood!
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    " It was excellent "
    momo_55grandma ate it and said...
    fine delicous dessert and {Valentines day delight} Thanks midge
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    " It was excellent "
    chichimonkeyface ate it and said...
    beautiful description- wow!
    Was this review helpful? Yes Flag

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