Gooey chocolate cake

Gooey chocolate cake

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(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


  • kcal662
  • fat46g
  • saturates26g
  • carbs58g
  • sugars45.5g
  • fibre2g
  • protein8g
  • salt0.54g
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  • 120g dark chocolate, 70% cocoa solids
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 5 eggs, separated



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

  • 200g butter, softened, plus extra for greasing



    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 limes or 1 lemon, grated zest only



    The same shape, but smaller than…

For the ganache icing

  • 150g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 142ml pot double cream
  • 25g grated chocolate, to serve



    Chocolate as we know it in pressed

  • about 100g chocolate shaved into curls, to serve



    Chocolate as we know it in pressed


  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.

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Comments, questions and tips

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20th Mar, 2009
eww .. gordon ramsay has lost his charm
8th Mar, 2009
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 :)
21st Jan, 2009
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
22nd Nov, 2008
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.
23rd Oct, 2008
Too sweet for my spanish taste.
10th Jul, 2008
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.
12th Apr, 2008
hard work !
6th Apr, 2008
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.
3rd Apr, 2008
That's a lot of cream! Perhaps the chocolate mousse mentioned above???
22nd Feb, 2008
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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