Chocolatey Chocolate Cake

This is an intensely chocolaty chocolate cake recipe that is best served with whipped cream and berries.


- Eggs - Dark chocolate - Butter - Caster sugar - Plain flour - Double cream whipped cream and raspberries for topping

Step 1

Preheat oven to fan assisted 160C / 180C / 350F / gas 4. Lightly grease two 20cm cake tins and line the bottom of the tins with greased baking paper.

Step 2

Lightly beat the egg yolks and set aside. Teat the egg whites until they are nice and stiff and also set aside.

Step 3

Melt the chocolate in a bowl over a pot of water, then remove from the heat and mix in the butter, sugar and flour. Then quickly mix in the egg yolks.

Step 4

Slowly fold in the egg whites (approx 3 tbsp at a time) until all gone. Split the mixture evenly into the cake tins and bake for 35 mins.