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Chocolate Cake

This is my and my daughter Josephine’s favourite chocolate cake. It has a heavenly texture. It is like a chocolate soufflé — and it behaves like one, as it rises and falls. So don’t freak out as it drops in the middle, because it has no flour to hold it up.

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  • 400 g good quality Dark Chocolate broken up

  • 6 Eggs seperated

  • 150 g caster sugar

  • 2.5 tablespoons Cointreau

  • 300 ml pure whipping Cream plus extra, whipped to serve.

  • icing sugar


  • 1.

    Preheat the oven to 175°C (345°F/Gas 3).

  • 2.

    Cut a piece of greaseproof paper to fit a 20 cm (8 inch) round cake tin, with a double layer for the side and a single layer for the bottom.

  • 3.

    Spray the tin with cooking oil and fit the greaseproof paper in snugly.

  • 4.

    Melt the chocolate in a stainless steel bowl set over a saucepan of hot water.

  • 5.

    Don’t let the water in the saucepan boil, as you can scald the chocolate.

  • 6.

    Remove the chocolate from the heat and allow to return to room temperature.

  • 7.

    In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.

  • 8.

    Add the Cointreau and continue to beat until well combined.

  • 9.

    Add the chocolate to the egg yolk mixture and stir until completely incorporated, then slowly stir in half the cream. Set aside.

  • 10.

    Whip the remaining cream until soft peaks form.

  • 11.

    Set aside.

  • 12.

    Start whisking the egg whites in a very clean bowl.

  • 13.

    When soft peaks start to form, slowly add the remaining sugar and whip until very firm.

  • 14.

    Fold the whipped cream into the chocolate mixture. Finally, fold in the whipped egg whites.

  • 15.

    Pour into the cake tin, put the tin in a bain-marie or on a baking tray and add enough hot water to come about 2.5 cm (1 inch) up the outside of the tin.

  • 16.

    Bake for 45 minutes.

  • 17.

    Turn the oven down to 150°C (300°F/Gas 2) and bake for a further 45 minutes.

  • 18.

    Turn the oven off and leave the cake in the oven for 20 minutes.

  • 19.

    Cut around the edge of the tin, turn it over onto a plate and the cake should slide out easily.

  • 20.

    Cut slices using a knife dipped in hot water and clean the knife after each cut.

  • 21.

    Place on white plates.

  • 22.

    Sprinkle with icing sugar and serve with lightly whipped cream.

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20 comments • 13 ratings
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Posted by Report
beware of this cake.....its an amazing cake .. gave me a migraine though.. I should have stopped at one piece instead of eating half the cake on my own.. ok 3/4's of it then... sheeesh...someone call the police it should be illegal
Posted by CarleenReport
I am making it this week and if it as it sounds will be having it on Xmas day, have some real chocoholics coming!
Posted by KF11Report
Can anybody tell me if this cake will freeze?
Posted by lightsReport
No he says up the top not to refrigerate as it will change the texture of the cake.
Posted by Kerry106Report
The best chocolate cake I have ever made.
Posted by KMTVReport
a tip withyour cake tin!get a large piece of happy wrap and place that on a piece of foil of the same size. Place the tin on top and bring up all around the tin before putting in mixture and then place it into your bath.. sorry au bain is a good way to be safe incase your tin leaks...
Posted by LESP1Report
Posted by TiggyReport
Heaven on a plate. My two favourite ingredients combined. Chocolate and cream
Posted by Hot ChilliReport
Another great Neil Perry recipe. I made this today and it's almost all gone. Tastes like and has the texture of a souffle but a lot easier to make. Served with cream & raspberries and it was fantastic.
Posted by MrsReport
Neil Perry, your recipes are the best. I love looking at your recipes and getting ideas. So easy to make,
so easy to follow. LOVE THEM ALL...... thankyou very much for all your recipes. The choclate cake is the easiest and best.