Celebration chocolate cake

    1 hour 10 min

    A delectably decadent plain chocolate and whipping cream mixture is poured over a digestive biscuit crumb base and baked into this beautiful dessert, wonderful for birthdays, dinner parties or any celebration.

    14 people made this

    Serves: 12 

    • 170g digestive biscuit crumbs
    • 55g butter, melted
    • 2 tablespoons caster sugar
    • 450g cooking chocolate, chopped
    • 235ml whipping cream
    • 6 eggs
    • 150g caster sugar
    • 2 1/2 tablespoons plain flour

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat oven to 170 C / Gas 3.
    2. In a medium bowl, combine digestive biscuit crumbs, melted butter and 2 tablespoons sugar. Press into the bottom and 2.5cm up the sides of a 23cm springform cake tin.
    3. In saucepan, cook and stir chocolate and whipping cream over low heat until chocolate is melted. Transfer to a large bowl and set aside.
    4. In a separate large bowl combine eggs, 150g sugar and flour. Beat for ten minutes, until fluffy and lemon coloured. Fold 1/4 of egg mixture into chocolate mixture to lighten; then fold chocolate mixture back into egg mixture. Pour over biscuit base.
    5. Bake at 170 C / Gas 3 for 45 minutes, or until puffed around edges and halfway into the middle. Cool in tin for 20 minutes. Remove sides of springform tin. Allow to cool completely.

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    Reviews in English (9)


    I was very disappointed in this cake. The layer on top was hard. I had planned on taking it to a carry in, but had to scrap it and whip up something else.  -  29 May 2005  (Review from Allrecipes US | Canada)


    A harsh disappointment. I was excited to taste this "truffle like, rich, great cake" and after spending over $15 for the ingredients (I used some good quality chocolate) I must say I was disheartened. The middle took a lot longer to set and the the whole cake hardened on the outside layer and I ended up taking it off and discarding it. It did not taste very rich at all and I did NOT like it with a graham cracker crust. I would suggest using a shortbread crust. It is dense, though so grab your glass of milk...you're going to need it! But that's a good thing. I will keep searching for something richer.  -  12 May 2005  (Review from Allrecipes US | Canada)


    This is so delicious! That's probably why it's in the Better Homes and Gardens cookbook, but under another name. . . all the same, worth having once a year (that's about how often a heart can take it!).  -  30 Apr 2003  (Review from Allrecipes US | Canada)