There are hundreds of chocolate cake recipes but this one is a real winner with everyone who samples a super sized wedge. Rich, gooey, moist, intense and easy to prepare. The perfect brunch, dinner party or in front of a black and white movie indulgence.


  • 150g chocolate, broken into small pieces

  • 250g butter

  • 200g caster sugar

  • 5 egg yolks

  • 5 egg whites

  • 100g corn flour


  • 1.

    Line an 8” cake tin with silicon or parchment paper.

  • 2.

    Pre heat the oven to 160c/325f/gas mark 3.

  • 3.

    Melt the chocolate in a microwave on a low heat or in a bowl over a hot pan of water until smooth. Set aside to cool.

  • 4.

    Cream together the butter and half the sugar until light and fluffy.

  • 5.

    Whisk the egg whites until stiff and add remaining sugar, whisk again until thick and glossy. Pour the chocolate into the creamed mixture and mix.

  • 6.

    Using a metal spoon fold in the egg whites and corn flour in to additions.

  • 7.

    Pour the mixture into the tin and bake for 40 minutes. Remove from oven and cool in the tin for 15 minutes then invert onto a presentation plate. When cool cover the cake with this easy chocolate coating.

  • 8.

    Bring 200g double cream to the boil and pour onto an equal amount of dark bittersweet chocolate. Mix in 25g butter and spread over the cake with a palette knife or spoon. Eat at room temperature when gooey and totally messy to eat.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 983kj
  • Fat Total 67g
  • Saturated Fat 40g
  • Protein 10g
  • Carbohydrate 94g
  • Sugar 70g
  • Sodium 75mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Kris80Report
What do you do with the egg yolks Im assuming add them after you cream the butter and sugar?