Chocolate Bliss Cake

    50 min

    A heavenly chocolate cake with just six ingredients. For best results, use the best quality chocolate you can find. It makes all the difference. I suggest a couverture - chocolate which has a high percentage of cocoa butter as opposed to vegetable fat.

    17 people made this

    Serves: 12 

    • 225g butter, melted
    • 575g high quality plain chocolate
    • 5 eggs
    • 175g caster sugar
    • 70g cake flour

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm cake tin or line with parchment.
    2. Melt chocolate in the top of a double boiler and mix with melted butter.
    3. In a large bowl, whip the eggs and sugar to full volume. Gently fold the chocolate into the whipped eggs. Quickly but gently fold in the flour. Pour cake mixture into prepared tin.
    4. Bake at 180 C / Gas 4 for 35 minutes, or until the centre feels firm to the touch. Do not turn out of tin until completely cool.

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    Reviews in English (17)


    Fantastic! I made this for one of the girls at work and it was a HUGE hit! It does only make one small cake but to be frank, it's VERY rich (as if the 4lbs of chocolate doesn't give THAT away!) so almost everyone in the office was able to snag a little piece. (I filled a pan w/ six little tulip-shapped slots and about a half a bread pan) One thing I did notice, anyone with a strong aversion to DARK chocolate gave a 'too rich' answer. To answer some questions added by a previous reviewer on instructions. When you whip (Unless you're looking for a REALLY good work out use a mixer, not a whisk!) sugar and egg the color will actually lighten a bit to a very soft yellow and it will about double in size. Basically blend the out of it and when it won't poof up anymore, you're there. This cake is also VERY easy to over bake which is what would make it dry! You can't do the toothpick test on this one since there is SO much chocolate, most of it won't completely solidify until it has cooled. As the instructions say use the poke test, it shouldn't be hard but as soon as there is resistance, take it out, you're done! I'm not sure about refrigerating, however, I had to because I baked it a day in advance and I didn't trust to leave it out w/ the dog all day but I FULLY Suggest warming it up when you serve it! It will be very fudge/brownie like when cold but softens right up again if you heat it up a little. I do also agree on the suggestion for using raspberries with it.  -  07 Apr 2009  (Review from Allrecipes US | Canada)


    Fantastic!!! This cake was VERY Chocolatey, sweet (but not too), moist (not wet), just about PERFECT. Taste like a dessert you'd have at a fine restaurant. This cake is great on its own, or dress it up with fresh whipped cream, berries, melted chocolate sauce (for chocoholics), rasberry sauce, whatever your hearts desire, it can handle it. The birthday girl (30+) I made it for, who's a chocoholic, absolutely loved it. As another reviewer wrote, it needed 50-minutes to cook, and I used a whisk instead of folding to incorporate everything.  -  16 Sep 2005  (Review from Allrecipes US | Canada)


    I am a Chocoleatier. I found this cake to be very dry and tasetless. I used 75% German chocolate and the result was not a keeper. All is not lost. I improvised with the product adding gansche and hot cream to the cake. I put the cake in a food processor and added the mix with flovoring. Great truffles. I would not make this cake again. Ken  -  24 Feb 2006  (Review from Allrecipes US | Canada)