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.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and immune compromised do not consume raw eggs.
Altered ingredient amounts. Just a short note about the double cream: 4 decilitres is 400 ml, and you can use thickened cream instead of double cream - it's easier to whip... - 28 Apr 2009 (Review from Allrecipes AU | NZ)
It is fail proof! I made this cake for the first time for a 25th wedding anniversary celebration and it was a hit. Chewy moist and rich, I'll be making it again for sure. I made it another third bigger, to serve 16 people, so I used 8 eggs, 267 gm sugar/butter, etc and it came out perfect. I made it the day before the party and kept it in the fridge adding the cream layer in the afternoon about 6 hrs before it was served and it was just lovely! Thanks Gina :-) - 18 Oct 2013 (Review from Allrecipes AU | NZ)
it is a very easy & doulist cake so i recommend it - 27 Jul 2009 (Review from Allrecipes AU | NZ)