Enjoy this beautifully moist and decadent cake next time with your cup of coffee.


  • 170g of dark chocolate (70% cocoa)

  • 50 grams of butter

  • 6 large eggs – room temperature

  • 200 grams of sugar

  • 30 ml of espresso coffee

  • pinch of salt

  • 1 teaspoon of vanilla extract

  • Whipped cream & strawberries, raspberry coulis & nut praline


  1. Preheat oven to 180 degrees celsius, line 22cm cake tin with baking paper and set aside.

  2. Melt butter and sugar in a bowl, stirring until smooth, over a saucepan of bowling water.

  3. Beat egg yolks in separate bowl with ½ sugar with mixer on medium-high speed for 3 minutes until thick and pale. Add pinch of salt and espresso and combine for a minute. Add vanilla and chocolate mix and combine for another minute.

  4. In another bowl, beat egg white on medium high until foamy. Increase speed to high, gradually add ½ of sugar and beat till stiff peaks form, about 5 minutes.

  5. Fold into chocolate mixture, transfer batter to pan and bake till set. 40 to 45 minutes. Let the cake cool on a wire rack and transfer to a serving plate. Serve with whipped cream, fresh strawberries, praline and drizzle of raspberry sauce.