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Nutrition: Per serving (12)

  • kcal436
  • fat29g
  • saturates17g
  • carbs34g
  • sugars31g
  • fibre3g
  • protein7g
  • salt0.5g

Method

  • step 1

    Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.

  • step 2

    Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.

  • step 3

    Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.

  • step 4

    Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

ceaashurst41767

Doesn't work - tastes great but is like raw cake batter even when cooked. Probably needs almond/wheat flour to turn it into a cake

8dtct7h4pgHza2hPUz

Not quite sure what went wrong. I ended up with a stretchy batter, really strange. I had to cook for 1hr 40mins and it still comes out brownie like on the cake stick and yet the top is hard. I can knock on it and it makes a tap tap sound it’s so hard. I am really unsure of this recipe. I followed…

christineboynton

question

Hello, how long does this cake keep? Can I cook it the day before we eat it? Thanks for your advice

christineboynton

Sorry - see my question has already been answered below 👍

julienagasaki

Brilliant recipe. Just had 15 folks each getting a small wedge of chocolate perfection. I put baking paper on the bottom and watch a vid on how to fold in the egg whites. Rose to double the size. Served with caramelize peaches sprinkled with homemade dukkah and whipped double cream. A perfect…

AlessandraFarrugia

I stuck to the recipe and mine remained completely gooey on the inside and completely sticky and stuck to the bottom. Any ideas why this could be?

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