This cake is almost like eating pure fudge with a chocolate ganache icing. Grease and line a 23cm springform cake tin and preheat the oven to 170 degrees. Melt butter and chocolate together and leave to cool. Meanwhile, whisk together the egg yolks and sugar till well combined., then add the cooled chocolate mixture.

Combine the flour and almonds and fold these in, too. In a separate bowl, whisk the egg whites till they hold firm peaks. Stir a large spoonful of egg white into the chocolate mixture to loosen it, then carefully fold in the rest of the whites, taking care to keep in as much air as possible. Use a large metal spoon – this will keep the cake light and velvety.

Pour the mixture into the tin and bake in the preheated oven for approx. 30 mins until just set. I checked mine after 25 and suggest you do the same. It should still be slightly wobbly in the centre – this will then set into a sticky, fudgy chocolate dream once cooled.

Leave at least 15 mins before releasing from the tin and serving with boozy whiskey cream.


Chocolate Cake;

  • 3 cups (500 g) dark baking chocolate
  • 9 Tbsp. (125 g) butter, chopped
  • 6 eggs, separated
  • 1/3 cup sugar
  • ½ cup thickened cream
  • 2 tbsp. dark rum or brandy (optional)
  • 1 tsp vanilla extract
  • Edible silver or gold leaf to serve (optional)

Chocolate Ganache;

  • 1 ½ cup (250 g) dark baking chocolate
  • 6 Tbsp. (85 g) butter
  • ½ cup thickened cream
  • 2 Tbsp. liquid glucose (glucose syrup)


  1. Preheat the oven to 350 F (180 C). Butter the insides of an 8-inch (21 cm) springform cake pan and line the base with baking paper.
  2. Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts.
  3. Set aside and let cool slightly. Whisk the 6 egg yolks and sugar together until the mixture turns a pale yellow colour.
  4. Add the thickened cream, rum and vanilla extract and cooled chocolate mixture.
  5. Whisk the 6 egg whites in a clean, dry bowl using electric beaters- continue until soft peaks form.
  6. In 3 separate batches, fold the egg whites into the chocolate mixture, using a spatula or large spoon.
  7. Do not over-mix; try to keep as much air in the mixture as possible.
  8. Pour into the prepared springform pan and bake for approximately 25 minutes, or until a skewer inserted into the centre comes out clean.
  9. Remove from oven and let cool.

For the Chocolate Ganache;

  1. Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts.
  2. In a separate pan, heat the cream and glucose until almost boiling; combine with the chocolate mixture and chill in the fridge for 30 minutes until the mixture thickens.
  3. Remove the cake from the pan, spread the ganache over the top and sides of the cake