Makes a 23cm (9 inch) cake (enough for about 10 servings)

  • 225g (8oz) dark chocolate (as high quality as you can get)
  • 140g (5oz) unsalted butter
  • 200g (7oz) white sugar
  • 1 tsp of salt
  • 4 large eggs (at room temperature)
  • 3 Tbsp cocoa powder (or raw cacao powder)


  1. Pre-heat the oven to 190C (375F) and grease or line a 23cm (9 inch) cake tin.
  2. Melt the butter and chocolate together using a bowl placed on top of a saucepan full of simmering water. Be very careful not to overheat it. Set aside to cool.
  3. Separately, beat the eggs, salt, and sugar until the mixture is foamy.
  4. Add the chocolate and butter mixture to the egg mixture and continue to beat until combined.
  5. Combine the cocoa powder with your mixture.
  6. Pour the mixture into the cake tin and cook for about 30 mins.
  7. Remove from oven and leave to cool on a rack before serving. Serve with a small amount of whipped cream or lactose-free unsweetened yoghurt.