Mother’s Day is the perfect day to treat your mum, and there’s nothing more indulgent than a delicious chocolate cake. We’ve teamed up with the chocolatier Amelia Rope to bring you a heavenly cake which is a tried and tested recipe for success with it being Amelia’s mum’s favourite. Amelia Rope devises her recipes by tapping on her skills as a previously qualified aromatherapist. Her goal is to leave you with balance between the flavour and chocolate and end with a very clean note. This gluten free and totally indulgent chocolate cake is one of her treats to her mother for Mothers Day. This recipe was made using Amelia’s Madagascan chocolate but you can use any chocolate you like.
Photographs by Amelia Rope & Mary Wadsworth.
Chocolate Heaven Cake
Butter (to grease the baking tin)
½ cup granulated sugar & a little extra to sprinkle on base of baking tin
6 large eggs, room temperature
150g dark chocolate (60-70%)*
½ tsp salt
Icing sugar for decoration
*I use a Madagascan chocolate for this gluten free chocolate cake as it has a glorious citrus/spice tasting note. From my chocolate range Dark Lemon is my favourite for this recipe.
Baking Tin 8”/19cm
Oven Temperature: 300F, 150C (Fan Oven)
- Grease the base of the baking tin then lightly sprinkle some granulated sugar over the greased base.
- Separate the whites and yolks from the eggs.
- Add the granulated sugar to the egg yolks and whisk until the colour of the mixture is lighter.
- Break up the chocolate and place it in a bowl which can rest in a saucepan. Boil water and pour enough in the saucepan to give heat to the chocolate but not so the bowl touches it.
- Pour the melted chocolate into the beaten egg mixture and whisk.
- Add the salt to the egg whites and whisk until they form soft peaks.
- Whisk 1/3 of the beaten eggs whites into the chocolate mixture. Add the remaining egg white gently folding with a metal spoon or silicon spatula. (Do not over mix)
- Pour the mixture into the greased sugared tin.
- Pour boiling water into a roasting tin which fits the baking tin in it. Place the baking tin in the roasting tin and put in the oven. Make sure there is about 2cm/1” of water surrounding it.
- Cook for 25-30 minutes. The case should puff up and be just set (with a slight wobble when moved). Allow the chocolate cake to cool for 5 minutes.
- Finish the chocolate cake with anything you fancy. I scattered gold stars over it but you can pour chocolate over, serve with clotted cream and raspberries, dust with icing sugar, drizzle with a liqueur and more!
If you would like to treat your mum even more, a bar of Amelia Rope’s delicious Pale Honeycomb and Sea Salt chocolate features in our Mother’s Day Dorchester Box, along with a selection of other gifts designed for a simply relaxing and pamper experience.