This easy, rich chocolate cake recipe, with real chocolate pieces that you don't have to melt, is from Sophie Dahl's BBC2 series, The Delicious Miss Dahl.
- Butter for greasing
- 300g broken plain chocolate
- 225g caster sugar
- 180ml boiling water
- 225g salted butter, cut into cubes
- 6 free-range eggs, separated
- 1tsp instant coffee powder
- 1tbsp vanilla extract
To top the cake:
- Raspberries, strawberries and redcurrants or blueberries and blackberries
- 200ml of crème fraiche
- Grease and line the base of a solid-bottomed 23cm (9inch) round cake tin (a springform is best). (opens in new tab)
- Preheat the oven to 180ºC (160ºC fan, gas mark 4).
- In a large food processor, pulse the chocolate and sugar until fine. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract.
- In a glass bowl, whisk the egg whites until stiff and then fold them into the chocolate mixture.
- Pour the mixture into the prepared cake tin and bake in the hot oven for about 45-55 mins. The top will be cracked like a desert fault line.
- After you take the cake out of the oven, it will collapse into itself quite a bit. This is OK - it's not meant to be a proud cool cake, it's meant to be slightly rough around the edges and the crème fraiche and berries will hide any dips and cracks.
- Let the cake cool, then put it in the fridge for a few hours. When you are ready to serve, remove from the tin, smother the top in crème fraiche, then raspberries, strawberries and redcurrants (or blueberries, blackcurrants and blackberries). You can also grate some more chocolate on top or dust some icing sugar.
Top Tip for making Sophie Dahl's flourless chocolate cake
Top tip: Use a metal spoon rather than a wooden spoon (which retains moisture) to fold the ingredients together at the end of step 4. Cut and fold the mixture with your metal spoon to keep the air in your mixture. Never beat at this stage!
You might also like...
Tom Kerridge's flourless chocolate cake (opens in new tab)
Mary Berry's chocolate cake (opens in new tab)
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Gluten-free scones are perfect for anyone who is gluten intolerant and they go great with a cup of afternoon tea and plenty of jam and cream...
By Rose Fooks • Published
Gluten free apple crumble
This apple, elderflower and cinnamon crumble is a winner. All the family will enjoy this baked oat crumble with a sweet cinnamon, apple and sultana filling.
By Suzi Brearley • Published
By Jessica Dady • Published
Slow-cooked chicken stew
Slow-cooked chicken stew can be cooked in a slow cooker over six hours or so, or whacked in the oven to bubble away for 2-3 hours.
By Octavia Lillywhite • Published
Healthy chicken casserole
Our healthy chicken casserole recipe is perfect for cold winter nights, made with plenty of veg and butter beans for a filling meal that's good for you too
By Jessica Dady • Published
Chicken biryani is a rich and spicy chicken and rice dish that everyone will love. This authentic Indian meal is easy to make and so delicious.
By GoodtoKnow • Published
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
Kinder Surprise salmonella warning issued as chocolate eggs RECALLED ahead of Easter
By Selina Maycock • Published
Make this Mother's Day one to remember with John Lewis and AirPods
By Emily Stedman • Published