In this recipe one simple mixture gives you the cake and the filling. Serve with fresh raspberries and if you wish whipped cream.


200g dark chocolate (broken into pieces)
125g unsalted butter (cut into pieces)

7 eggs (separated)
210g (1 cup) castor sugar pinch of salt


  • Preheat oven to 165°C.
  • Spray or grease a round 24cm springform tin and line the base with baking paper.
  • Place chocolate and butter into a bowl which fits snugly over a pot of simmering water. Stir until chocolate and butter are just melted. Don't allow this mixture to get hot.
  • Whisk egg yolks with 160g (3/4 cup) sugar until mixture becomes pale. Keep whisking and slowly pour in chocolate and butter mixture. Whisk until the mixture is thick and creamy.
  • In a very clean bowl whisk egg whites with salt and, as they become frothy, keep whisking and slowly pour in remaining castor sugar.
  • Whisk until soft peaks form.
  • Using a big metal spoon fold egg whites into chocolate mixture.
  • Pour three-quarters of mixture into prepared tin and place remaining mixture to one side.
  • Bake cake for approximately 35 minute or until cake springs back when you prod it. It should still be moist and slightly wobbly.
  • Remove cake from oven and leave in tin on a cooling rack. (The middle will drop).
  • When cake is completely cold, remove from tin and fill the dropped centre with the uncooked batter.
  • Serve that day or the next.