Adult Chocolate Cake

Here is a cake to satisfy the chocoholics to the fill. I say cake, but it contains no flour and is more like a baked mousse with crispy sides. Whatever it is, it is outrageously rich and therefore highly recommendable.


  • 225 g/8 oz good plain chocolate (Menier, Terry’s etc)
  • 225 g/8 oz unsalted butter, softened
  • 280 g/10 oz caster sugar
  • 5 eggs


Grease a cake tin 22.5 cm/ in diameter and 4 cm/ in deep (approximately).

Break the chocolate into a bowl large enough to receive all the other ingredients. Set over a saucepan of barely simmering water until melted. Remove from the heat and cool slightly. Cut the butter into little pieces and beat into the chocolate. Add the sugar and blend well, beating thoroughly. In another bowl, beat the eggs until very frothy and foamy, then gently fold into the chocolate mixture; make sure everything is thoroughly combined.

Pour the mixture into the cake tin and place it in another oven tin with enough water to come up 2.5 cm/1 in of the cake tin’s side. Bake in a preheated oven at 180°C/350°F/Gas 4 for 1 hour, then let it cool completely in the tin. When cold remove from the water-filled tin and chill in the refrigerator overnight. Do not attempt to eat it while still warm. When ready to eat, run a palette knife round the edge of the tin and with a good thump turn the cake out. Serve with whipped cream or ice cream. It’s a killer.