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Warm chocolate cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in decadent warm chocolate cake with a white chocolate drizzle.
Ingredients:
  • 150g dark chocolate, broken into pieces
  • 150g unsalted butter
  • 100g caster sugar
  • 5 eggs, separated
  • 4.40 gm vanilla extract
  • 140g almond meal
  • Raspberries, to serve*
  • 85g white chocolate, finely chopped
  • 125ml thickened cream
  • 2.20 gm vanilla extract
Instructions:
  • Preheat your oven to 200°C, then grease and line the base of a 22cm cake pan.
  • Melt dark chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Let it cool slightly before using.
  • Cream together butter and sugar until light and fluffy. Gradually add egg yolks one at a time, mixing well after each addition. Gently blend in melted chocolate, vanilla, and almond meal. In a separate bowl, beat egg whites until stiff peaks form. Fold a small amount of the egg whites into the cake batter to lighten it, then carefully fold in the rest of the egg whites. Transfer the batter into a cake pan and bake for 10 minutes.
  • Lower the oven temperature to 170C and bake the cake for 7-10 minutes until the center is still molten. Extend baking time if desired. Let the cake cool for 5 minutes before unmolding.
  • As you wait, prepare the sauce by placing white chocolate in a medium bowl. Heat cream in a pan until almost boiling, then pour over chocolate. Stir until smooth and blend in the vanilla.
  • Slice the warm chocolate cake into wedges, drizzle with the sauce, and top with raspberries for a delicious presentation.

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