Reach My Kitchen

8-12 people
Prep time:
Cook time:

Wow your friends and family with this indulgent dessert. Whisked egg whites give this chocolate cake a light souffle texture, despite the super rich chocolatey-ness!


  • 370g dark 70% Amedei chocolate, chopped
  • 170g soft light muscovado sugar
  • 55 ml water
  • 30g unsalted butter - cubed and at room temperature
  • 5 large eggs - separated
  • 1 vanilla pod - split and seeds removed or alternatively 1 tsp vanilla bean paste
  • Pinch of sea salt


  1. Preheat the oven to 175°C (155°C fan). Grease & line a 9-inch spring form cake tin and lightly dust with cocoa powder.
  2. Put the chocolate and butter in a bowl. Heat the sugar and water in a pan over a medium heat until it comes to a simmer and the sugar is dissolved. Pour the sugar mixture over the chocolate & butter and allow it to sit, stirring occasionally until it all melts together. Leave to cool.
  3. Meanwhile whisk the egg whites with the salt until they form stiff peaks.
  4. Next, mix the egg yolks and vanilla into the chocolate mixture, then fold in the egg whites.
  5. Pour 2/3 of the mixture into the cake tin and bake for 35 minutes until firm. Remove the cake from the oven and turn the oven temperature down to 160°C (140°C fan). Pour the remaining mixture into the tin and bake for a further 20 minutes until just set on the top.
  6. Allow the cake to cool completely before removing from the tin. Sprinkle with cocoa powder before serving with whipped cream or ice cream.