We’ve tested this squidgy chocolate cake to give you an easier-than-ever way of making a super-moist cake with a gorgeous chocolate hit! Perfect for pud with a dollop of cream.


200g dark chocolate

200g unsalted butter

4 large eggs, separated

200g golden caster sugar

2tbsp Amaretto (or your favourite liqueur)

200g raspberries

icing sugar, to dust




1 Heat the oven to 180C, Gas 4. Grease and line a 20cm spring clip tin. Put the chocolate and butter into a heatproof bowl over a pan of simmering water, leave for 5 mins to melt.

2 Meanwhile, put the egg whites into the bowl of an electric mixer and whisk until stiffly peaking.

3 Gradually whisk in the sugar.

4 Stir the chocolate and butter – it should be a smooth liquid.

5 Keep the whisk running, pour in the melted chocolate, Amaretto, and egg yolks. Whisk together until evenly combined.

6 Pour the mixture into the prepared tin and bake for 35-40 mins until well risen.  Leave to cool in the tin. (Don’t worry if it sinks – it’s part of it’s rustic charm and will taste great.

7 Put onto a cake stand and arrange the raspberries on top. Dust with sieved icing sugar.

TIP: This cake keeps well in the fridge for a few days.

Per serving: 311 cals, 20g fat, (12g saturated), 29g carbs

Click here for another chocolate cake recipe