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Eve’s Chocolate Cake


  • 12 eggs, separated

  • 360 g best quality cooking bitter chocolate

  • 30 g soft unsalted butter

  • 30 g caster sugar

  • cocoa powder or grated chocolate


  • 1.

    Preheat oven to 150C.

  • 2.

    Melt the chocolate in a bowl over hot water off the heat.

  • 3.

    Beat in the butter and sugar and the yolks, beaten for a few minutes.

  • 4.

    Stiffly beat the egg whites, beat a quarter of this mass into the chocolate base and fold in the remaining whites.

  • 5.

    Pour two thirds into the cake tin and put the remaining mixture in the fridge covered with plastic film.

  • 6.

    Bake the cake for 40-50 minutes.

  • 7.

    When the cake feels firm and springy, remove from the oven.

  • 8.

    Turn it out upside down onto a serving platter and remove the spring form tin.

  • 9.

    Allow the chocolate cake to cool for at least one hour. The centre should fall in.

  • 10.

    Fill this space with the cold remaining mixture, dust with cocoa or chocolate and serve with whipped cream.


For 8-10 serves you will need a 26-28 cm spring form cake tin, which should be greased and lined with greaseproof paper or ‘Bakewell’

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