This the best selling dessert in my restaurants! Gluten free

Prep time: 20 minutes


  • 10 eggs
  • 3/4 cups plus 2 tablespoons (575g) granulated sugar
  • 24 ounces (675g) best-quality bittersweet chocolate (70% cocoa solids), broken into small pieces
  • 1 pound (450g) unsalted butter, softened
  • Crème fraîche, for serving

1) Preheat the oven to 250°F (130°C). Grease a 12-inch (30cm) round cake pan that is 3 inches (7.5cm) deep, then line the base and sides with parchment paper.
Note: It is much more practical to use a round silicone mold of the same dimensions, no lining needed and much easier to take the cake out after baking

2) Whisk the eggs with a third of the sugar (190 gm) with an electric mixer until the volume quadruples-this will take at least 10 minutes

3)  Reduce the speed of the mixer and slowly add the warm chocolate and syrup mixture to the eggs. Increase the speed and continue beating until completely combined. The mixture will lose volume

4) Pour into the prepared cake pan. Put the pan into a deep baking pan on top of a dish towel to prevent the cake pan from moving. Fill the baking pan with hot water so that it comes at least two-thirds up the sides of the cake pan. Bake for 1 1/4  hours or until set—test by placing the flat of your hand gently on the surface of the cake. It should be firm but still somewhat wobbly. Don’t worry it will get firmer when cold

5) Remove the cake pan from the water. Leave the cake in the pan to completely cool before turning out. I put into the freezer until hard, easier to turn out of the mold. It is very soft and delicate
Serve with crème fraîche and fresh raspberries.

Here is a video (half my portions, so a smaller cake)

Wolds best gourmet chocolates

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