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Chocolate Cake ( SERVES 10 )

Chocolate Cake ( SERVES 10 )

Back on trend this flourless chocolate cake recipe was initially the work of the late Richard Sax, a chef and prolific cooking writer. Known as chocolate cloud cake (the whipped cream resembling clouds) or sunken chocolate cake due to its sinking in the middle as it cools. I love this as it makes for the perfect carrier for whipped cream and perfectly ripe fruit. Have a selection of seasonal fruit to top with.


250 g Dark chocolate, (I used Whittakers 50% cocoa), broken into pieces
115 g Butter, diced, plus extra for preparing tin
6 Eggs, (2 whole, 4 separated)
1 tsp Vanilla extract
2 Tbsp Gluten-free dark unsweetened cocoa powder
1 pinch Salt
¾ cup Caster sugar, plus extra for preparing tin

To finish

300 ml
Cream, whipped


  1. Heat the oven to 180C. Line the base of a 23cm round springform tin with baking paper. Lightly butter the sides and sprinkle with sugar, tapping out any excess.
  2. Place the chocolate in a heatproof bowl and place over a saucepan of gently simmering water. Allow the chocolate to melt then remove bowl from the heat. Drop in the butter and leave to melt. Stir gently to combine.
  3. Whisk the 2 whole eggs and 4 egg yolks with the cocoa powder, vanilla extract, pinch salt and ¼ cup of the measured sugar until the mixture is smooth, then gradually add to the chocolate mixture.
  4. In a spotlessly clean bowl beat the egg whites until frothy, then gradually add the remaining ½ cup of the measured sugar and beat until the egg whites are holding their shape. Fold 1 tablespoon of the egg white mixture into the chocolate mixture to lighten, then carefully fold in the remainder.
  5. Place in the prepared tin and smooth the top. Place in the oven and bake for 35-40 minutes until risen and the centre is not wobbly. Remove from the oven and place tin on a wire rack. Allow cake to completely cool. The cake will collapse in the centre and possibly crack a little as it cools.
  6. Carefully place the cake on a plate stand or plate, top with the cream and fruit.

Baking tips

  • The chocolate mixture should be of a similar consistency to the beaten eggs whites to allow for an easy fold.
  • To fold, use a large spatula or coating spoon. Cut down into the mixture right to the bottom of the bowl and gently fold it up over the top of the mixture. Down, up and over action.
  • If the cake cracks leave the cake in the tin, place on a cake stand or plate. Fill the sunken-centre with whipped cream and top with fresh fruit. Carefully remove the tin.
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