430 g   dark chocolate, chopped (use 70%)

6          large eggs

380 g   castor sugar

300 g   butter, cut into blocks


  • Preheat the oven to 160°C and grease and line a 24cm loose-bottomed cake tin with baking paper. Wrap clingwrap around the tin and then cover the outside with foil
  • Beat the eggs with 130 g of th castor sugar until doubled in volume (about 10 minutes with an electric beater)
  • Combine the rest of the castor sugar with 160 ml water in a small saucepan and stir on medium, heat until the sugar has dissolved. Do not boil the syrup and remove from the heat.
  • Place the chocolate and butter into the warm syrup and stir to dissolve the chocolate and butter and cool
  • Add the cooled chocolate to the eggs and beat briefly to combine
  • Pour into the prepared cake tin and place the tin in a larger tin – filled with warm water – up to about ¾ the height of the tin (bain marie). Make sure the foil is secure so that no water can come into the cake tin
  • Bake for 1 hour until cooked and remove from the oven.
  • Take the cake tin out of the water and cool overnight
  • Serve with crème fraiche and fresh raspberries – dust with cacao
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