About this recipe:This is a flourless chocolate cake with a twist - the mix is divided into two parts; the first is baked and the second is chilled and later tops the baked layer. Topped with whipped cream and served chilled, it is a divinely creamy and chocolaty cake. Use fresh eggs and good quality chocolate - preferably with 70% cocoa, and don't over-bake the base.
6 eggs, separated
200g caster sugar
200g butter, softened
120g ground walnuts
150g plain chocolate, melted
3 tablespoons cocoa
400ml double cream
3-4 tablespoons sugar, or to taste (depending on how sweet you want it to be)
Grated chocolate or walnuts to decorate
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 180 C / Gas 4 / 160 C fan. Grease a 21cm cake tin and line with baking parchment.
In a medium bowl, beat egg yolks and sugar with electric mixer until pale and creamy.
In a second bowl beat well together butter, ground walnuts, melted chocolate and cocoa.
In a third bowl beat egg whites until they are firm.
Gently mix all together and divide the mixture in half. Place one half in the fridge. Place the other half in the prepared 21cm tin. Bake for 30 minutes in the preheated oven, or until the cake tests done with a skewer.
When the cake is baked and cooled, cover it with the second, and finish all with double cream whipped with sugar to taste.
Decorate with extra walnuts and chocolate. Keep in fridge.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and immune compromised do not consume raw eggs.