Rich Chocolate Cake

    4 hours

    This is the richest chocolate cake ever and it's gluten free!

    103 people made this

    Serves: 16 

    • 470g dark chocolate
    • 350g butter, melted
    • 350g caster sugar, divided
    • 125ml water
    • 7 eggs
    • 120g whipped cream, for serving

    Prep:15min  ›  Cook:50min  ›  Extra time:2hr55min  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas mark 4. Grease a 25cm round tin and line bottom with parchment.
    2. Chop chocolate and place in a large bowl. Add melted butter. Heat water and 300g of the sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
    3. In a separate bowl, whip eggs with remaining 50g sugar until thick. Fold into chocolate mixture. Pour cake mixture into tin.
    4. Place tin on a swiss roll tin in the oven and fill the swiss roll tin with water.
    5. Bake for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the swiss roll tin from the oven.
    6. Dip the tin in hot water to remove cooled cake. Garnish with whipped cream and serve.

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    Reviews in English (70)


    I know what you mean about the eggs. I tried this for the first time yesterday for my husband's hoiday party at work. The key to the eggs and getting them thick is to seperate the eggs. Beat the egg yolks and half of the sugar (meant for the eggs) and they get thick and creamy. Then do the same with the egg whites and the rest of the sugar. When you add the sugar for both, do it very slowly as you are whipping. Once the yolks are thick and creamy and the whites are at soft peaks, combine both of them and then add to the chocolate mixture. Also, the longer it cooks the better. I hope this helps. I also served it with fresh whipped cream just do break the richness. Enjoy!!!  -  19 Dec 2007  (Review from Allrecipes US | Canada)


    This is a specialty I am now known for. So easy! SOOO good! UPDATE: I see a lot of people complaining about the egg not being thick. My eggs never get thick and it's OK! Some people separate and whip up the eggs; I find that that gives air to the cake that makes it less like decadence and more like a mousse. Decadence is a dense, rich concoction. You want to whip the eggs to make sure they are uniform (without distinguishable whites or yolks), and you want to fold them in so as to not incorporate more air than absolutely necessary. Also, for those of you who find there's too much -- you're probably using a 9" pan; this recipe calls for a 10" pan. In a 10" pan the batter never even reaches half way up.  -  24 Nov 2004  (Review from Allrecipes US | Canada)


    I've made several versions of this over the years. This is the best one. They all will be gooey and dense without the flour - however this one has that touch of texture similar to a brownie on top not quite crunchy - but a perfect combination with the softer center. I very much prefer to use all bittersweet chocolate - which translates to roughly 1 1/2 bags of the Gharadelli. Great quality chocolate for what's available at most grocery stores and it elevates it truly to restaurant quality dessert. I make either a blackberry or marionberry sauce to pool on the plate. Top with a thin sliver of the cake that is slightly warmed and a dollop of sweetened real whipped cream. Amazing!  -  29 Feb 2008  (Review from Allrecipes US | Canada)