Gooey chocolate cake

Gooey chocolate cake

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(13 ratings)

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Cooking time

Takes about 2 hours - worth every minute

Skill level

For the keen cook

Servings

Makes 1 x 24cm cake

Gordon Ramsay serves up a rich and sumptuous, but not heavy, chocolate cake. See how to make it step by step.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
662
protein
8g
carbs
58g
fat
46g
saturates
26g
fibre
2g
sugar
45.5g
salt
0.54g

Ingredients

  • 120g dark chocolate, 70% cocoa solids
  • 5 eggs, separated
  • 200g butter, softened, plus extra for greasing
  • 220g caster sugar
  • 90g plain flour, sifted, plus extra for dusting

For the filling

  • 284ml pot double cream
  • 200g pot half-fat crème fraîche
  • 2 limes or 1 lemon, grated zest only

For the ganache icing

  • 150g dark chocolate
  • 142ml pot double cream
  • 25g grated chocolate, to serve
  • about 100g chocolate shaved into curls, to serve

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Method

  1. Grease and bottom line a 24cm spring form cake tin. Heat oven to 160C/fan 140C/gas. Melt 120g chocolate in a bowl. Cool for 5 mins, then beat in egg yolks. In a bowl, beat the butter and 100g sugar until soft and creamy. Mix in the melted chocolate and yolks.
  2. Whisk the egg whites to firm peaks then beat in remaining 120g sugar in three batches and continue whisking until stiff. Beat a third of the meringue into the chocolate mix. Then, gently fold in alternate spoonfuls of the flour and remaining meringue.
  3. Spoon into the tin, level and bake 40-45 mins until the top forms a light crust. Test the centre with a metal skewer, it should come out clean. Remove, cool 10 mins, before turning out of the tin. When cooled, cut in half carefully as it is fragile, with a large serrated knife.
  4. To make the filling: in a bowl beat the double cream until thickened, but not stiff. Then mix in the crème fraîche and the zest.
  5. Spread one half of the cake with all the zesty cream and sandwich together with the other half. Place on a rack with a large plate beneath.
  6. To make the ganache icing: break up the chocolate into a pan and add the double cream. Melt over the lowest heat and stir until smooth, then cool until the consistency of thick pouring cream. Pour over the cake.
  7. Let excess icing run onto the plate and spoon it back over to fill any gaps. Spread the icing evenly on the top and around the sides using the back of a spoon or a palette knife. While the icing sets sprinkle the grated chocolate on top and around the sides.
  8. Make the curls: You will need a large block of chocolate. Ensure the chocolate is at warm room temperature and placed on a worktop. Gordon used a sharp knife to make the curls, but it’s easier to draw a swivel vegetable peeler down the side of a thick block of chocolate.
  9. Place a large ring cutter (about 10cm) in the centre of the cake and fill with the chocolate curls. Carefully remove the ring and let the curls cascade gently out. Serve at room temperature. If chilled ahead the cake should be allowed to come to room temperature before serving.

Recipe from Good Food magazine, April 2006

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Comments

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shadagasta's picture
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Absolutely delicious !!!!

rjolly's picture

I made this for someone's birthday and was completely embarrassed because everyone thought the lime cream was disgusting, myself included. Actual sponge and decoration was perfect but I would definitely leave out the lime next time.

shirknani's picture

I made this cake last night. It took my friend and I a good 2 hours to make it. It's a lot of work I must say - not your 'run of the mill' kind of cake. Also, I read the comments and decided to only make half of the cream filling - which was enough. I wouldn't have wanted any more than half the suggested amount.

I took this cake into work for a colleague's leaving party. It tasted amazing and everybody commented on how lovely the cake was. They didn't believe that I had made it! Anyway, its the worth the hard work because it tastes amazing. Not a cake I would make often though! Happy baking!

aalia97's picture

Am going to make this...................Nervous because of all the comments but should be good (: Will update afterwards...

bumblebeeisme's picture

i added lemon zest and some british stawberrys to the fillling , just that and cream then i was cheeky and mixed in a few mini marshmallows to the mixture before cooking!!! gor, blimey it was SUPERB the textures just right and eating it warm fortunately ends up with the mini-marshmallows being steatchy and mmmm... one on the yummiest things you could possible eat!!! add some 'smarties' on top with a smidge of buttercream icing to stick it on, if your feeling genourous have a thin layer of brown buttercream icing(chocolate flaoured works best) and grate some choc, its soo nice!!! just not if your trying to, lose weight!!! oh yeh! try dipped in creme fraice i havent but it sound good, maybe drizzle with greek yougourt??? Ideas ideas i could go on 4eva and evaaaaaaa!!!!

magsmm's picture

can this cake be frozen after baking and then defrosted and iced at a later date?

Please answer quick its in the oven!!!

dannijayne's picture

I have made this cake several times and if you like chocolate cake it is lovely, really lite and moist. The cooking times are a little out, i have to cook on a higher temp for a little longer but as all people who cook know, cooking times may vairy! Really is a great cake all people i make it for love it, as a special extra i sometimes drizzle with a good amaretto, this goes very well with the dark chocolate.

leonieg's picture

Looked amazing & was really tasty but overly complicated for the end result - a normal chocolate cake recipe using sour cream gives just as good sponge in half the time. Also would leave the lemon out of the filling - just didn't work sorry Gordon.

ting_chan's picture
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A really rich and decadent chocolate cake, definitely worth the wait.

saffy48's picture

Its just like one I used to make in the 60's!!

amdo0o's picture

eww .. gordon ramsay has lost his charm

theedda's picture
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I needed to cook the cake for an extra 10 minutes or so, but otherwise, the instructions are faultless. Cutting the cake in half is extremely tricky; I tipped the top half onto a second plate as it would have been impossible to lift it up without it breaking. The filling is delectable :)

katiehughes's picture

I loved making this cake and thought the cream/creme fraiche with the lime zest was a refreshing change to a mouse type filling.
Takes a little bit more effort than the average chocolate cake, but the results are fantasic and taste delicious - thanks Gordon!! x

imanuelle's picture

Thank, Thank, Thank you Gordon Ramsay.
Yet again a wonderfull cake.
I used 160C/fan and 2 lime and 1 lemon zest. The combination of this cream and the dark chocolate was wonderfull. My gusts loved this cake.

sapastanaga's picture
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Too sweet for my spanish taste.

mat8kat's picture

It's Gas 3; you should use the 160C figure to convert from Celcius to Gas Mark. The 140C figure is for fan ovens which always have to be a bit cooler or things burn.

jfdb14's picture

hard work !

carrieanne85's picture
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I copied this from Radio Times and it's gas mark 3, but the first attempt was not quite done at 40 minutes- I finished it off in the microwave to be honest- the second one I left in 50-55 minutes and this was perfect.

Far too much filling, even if you attempt to cram it all in it seeps out the sides. I would say half is probably fine, maybe a bit more but it's just impossible to get all of it in the cake and I binned a lot of it.

As I say I made two; one looked like the picture, the other I decorated with white chocolate for a different look, but in both versions the cake turns out very picturesque and it went down very well with everyone that ate it. Don't eat too much though- it is very, very filling and I worked out all the calories and it's about 560 cal per 1/12 cake. No good at all for dieters.

rosieparr's picture

That's a lot of cream! Perhaps the chocolate mousse mentioned above???

wild_ice's picture
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I had problems with the filling, it just didn't taste right in the cake - so I filled it with a light chocolate mouse and it tasted ace. Looks beautiful, but is fiddly - especially when cooking with an aga.

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