Sunken chocolate cake with passion fruit-rippled cream
Ed Smith's recipe is great for Father’s Day. And if the kids find it a bit much, the cake lasts well if kept in a sealed container for a day.
- Prepare15 mins
- Cook45 mins
- Total time1 hr
- PlusPreparation time 15 minutes + cooling and chilling, if needed
- 125g butter, plus extra to grease
- 100g No.1 Ecuador Dark Chocolate 90%, roughly chopped
- 3 tbsp cocoa powder
- 100g caster sugar
- 175g light brown muscovado sugar
- 5 British Blacktail Free Range Large Eggs, 3 separated
- 100g ground almonds
- 150ml tub double cream
- 2 ripe passion fruits
Preheat the oven to 180ºC, gas mark 4. Grease a 20cm springform cake tin with butter, then line the base with baking parchment. Put the butter and chocolate in a heatproof bowl and let them melt over a pan of just simmering water (don’t let the bowl touch the water). Stir in the cocoa powder.
Using a stand mixer, whisk together the sugars, 2 whole eggs and 3 egg yolks for 2-3 minutes until pale brown, velvety, and at least doubled in volume. Beat the chocolate mixture into this, then add the ground almonds stir until fully incorporated.
In a separate bowl, whisk the remaining 3 egg whites and a pinch of salt to stiff peaks. Fold this into the chocolate mixture in three stages, then transfer the cake mix into the tin.
Bake for 40-45 minutes until a crust has formed and is beginning to show a few cakey bubbles and cracks around the edge, but there is still a hint of a wobble underneath the centre. Remove, allow to cool and sink in the tin.
Poke a skewer or cocktail stick into the middle of the cooled cake. If the core is still a bit gooey, chill the cake for an hour or two. Ideally, allow it to come back to room temperature before serving.
When it’s dessert time, use a balloon whisk or electric hand mixer to whip the cream to ribbon stage, so that with a few more stirs of a spatula it just holds its shape when spooned and loosely spread onto the centre of the cake (leaving a few centimetres at the edge). Cut the passion fruits in ½ and spoon over the cream, then serve.
Typical values per serving when made using specific products in recipe