» Print Recipe
This is a River Cafe recipe. It is to die for. It tastes somewhere between an intense chocolate mousse and a souffle. If I ever have to request a last meal...this will be the dessert!
Preheat oven to 160 C
Line a 20cm cake tin with baking paper. (Don't use a springform tin)
Beat the eggs with a third of the sugar until the volume quadruples - this will take at least 10 mins with a hand held mixer or about 4 mns with a freestanding.
Heat the remaining sugar in a small pan with 125ml water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine.
Remove from the heat and allow to cool slightly.
Add the warm syrup to the eggs and continue to beat more gently until completely combined - about 20 seconds and no more!
Pour into the cake tin and put that into a bigger cake tin or roasting pan.
Fill the second tin with water so it acts like a bain -marie.
Bake in the oven for 30 mins or til set.
Leave to cool in the tin before turning out.
The top of the cake will form sort of a chocolate meringue crust that ends up as the base when you turn it onto a plate. I then simply dust the top with cocoa but it's not really necessary. Serve with berries and cream or a coulis or having it just by itself is still delicious.
» Metric Converter