Gooey chocolate cake

Gooey chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Takes about 2 hours - worth every minute

A challenge

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:

  • kcal662
  • fat46g
  • saturates26g
  • carbs58g
  • sugars45.5g
  • fibre2g
  • protein8g
  • salt0.54g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 120g dark chocolate, 70% cocoa solids
  • 5 egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g butter, softened, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 lime or 1 lemon, grated zest only

    Lime

    ly-m

    The same shape, but smaller than…

For the ganache icing

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (21)

mother_ship's picture

I made this for my Mum's birthday and was somewhat flummoxed by the cooking temperature; it doesn't actually give a GM but 140�C is GM1, I thought this sounded a little odd but gave it a go. It was still completely liquid after 45mins so I turned the oven temp up and cooked it longer and it was fine but I'm sure that this must be a miss-print.

Incidentally my kids and hubby didn't like the cr�me fra�che or lime but that was fine - all the more for my Mum and I!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.