Bitter Chocolate Dessert Cake

Let’s be honest this isn’t the most alluring cake you’re ever going to see but let me tell you looks can be deceiving as it tastes so much better than it looks. Ridiculously easy to make and a miniature ingredient list not even flour!

I’ve put this under desserts as it works so well with a big dollop of creme fraiche but you could easily have this with a cup of tea and it would still be almost as delicious.

I prefer this straight from the fridge, sharing optional!


250g dark chocolate

4 eggs separated

110g of caster sugar

3 tablespoons of warm water

1 teaspoon of caramel flavouring (I use Monin coffee syrup in caramel flavour)

Cocoa powder for dusting

Creme fraiche to serve (optional)


Pre heat oven to 180C. Grease and line a loose bottomed tin approx 20cm.

Break up the chocolate into little squares and melt gently either in the microwave in short bursts of a few seconds, stirring occasionally or in a bowl over a saucepan of boiling water. I prefer the microwave method as its quicker. Allow to cool for a while.

Whilst the chocolate is cooling crack your eggs into two different mixing bowls, whites in one and yolks in another.

Add the caster sugar to the bowl with the egg yolks and whisk for a couple of minutes. You want them looking pale in colour. I’d recommend an electric whisk for this.

Gradually add the cooled chocolate mixture which should be a smooth and runny consistency and then add the water bit by bit and finally the caramel syrup. Try not to eat any of the chocolate mixture!

Lastly whisk up your egg whites in your separate bowl for a minute or so until they start to hold their shape. You want them looking almost marshmallowy. Finally fold them bit by bit into the chocolate mixture.

When you have a gooey, chocolatey liquid pour into your baking tin and bake in the centre of the oven for 15 minutes.

Remove from the oven and allow too cool. The cake will look a bit wobbly but don’t worry, just leave to cool in the tin as this will soon set. Once the cake has cooled transfer in the tin to the fridge and leave overnight. You don’t have to leave overnight but it really is best that way.

When you remove it before serving it will have turned into a gorgeous, chocolatey, dense cake which you then need to dust with the best cocoa powder you can find and serve with creme fraiche or if that’s not your thing then, ice cream. I like to keep this stored in the fridge to keep it’s dense texture.

Tip: If any of the eggshell escapes into the bowl when separating the eggs simply scoop it out with another bit of eggshell. I find they work like a kind of mini magnet to each other.