Rich Chocolate Cake

A great Winter warmer.


  • 240 g butter
  • 270 g dark chocolate
  • 6 eggs (separated)
  • 250 g sugar
  • 120 g flour


  1. Preheat the oven to 180 C. Butter and flour a spring-back cake tin.
  2. Melt the butter and chocolate in a bowl over simmering water.
  3. Whisk together the egg yolks and sugar. Add to the chocolate and fold in the flour. Beat the egg whites until frothy and forming soft peaks.
  4. Fold into the cake mixture, pour into prepared cake tin and bake for about 45 minutes, or until sides of the cake are set, but the middle is still soft.
  5. Allow to cool and serve with ginger Bailey’s cream.
  6. Served with ginger cream - whip 200 ml cream with 1 tablespoon icing sugar, good splash cream liqueur and 1/2 teaspoon ground ginger.


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