Recipe designed by Nick Nairn
If you’re out to make an impression with your dessert making skills, then try our recipe for Nick’s delicious soft chocolate cake. This soft, gooey, and sensuous dessert is served with a drizzle of luxurious toffee sauce and a side of crème fraiche.
200g bitter chocolate (60%)
200g butter, soft
140g caster sugar
7 egg yolks
7 egg whites
375g caster sugar
500ml double cream
Melt the chocolate over a pan of simmering water.
Whisk egg yolks and sugar until doubled in volume and pale colour. Add the chocolate to the egg mix until fully incorporated.
Whisk egg whites and when stiff add to chocolate and egg mix and fold in gently.
Place into a lined 10” spring from cake tin. Place in a pre-heated oven 140c for approx. 45 minutes or until a core temperature of 95c. Allow to cool completely before placing in fridge.
Place all ingredients into a pan bring to the boil and simmer until thick.
Drizzle toffee sauce on to plate, place a wedge of chocolate cake on sauce and serve with crème fraîche or whipped cream.