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This recipe is classed as easy

Rating 3.57 / 5 (49 votes)

Prep time:
40 min
Cook time:
1 hr
Serves:
4-6

Theo Randall’s chocolate cake is a simple yet decadent creation served with a brandy-infused mascarpone cream

Method

1. Preheat the oven to 150C/gas mark 2.

2. For the chocolate cake: place a roasting tray into the oven and cover with a few centimetres of boiling water. Grease and line a 20cm/8in round cake tin with parchment paper. If it is a springform tin, cover the outside with tin foil to stop the water getting in.

3. Place the chocolate into a large heatproof bowl set over a pan of simmering water make sure the bottom of the bowl doesn’t touch the water). Allow the chocolate to melt completely before removing from the heat. Set aside to cool slightly.

4. Meanwhile, separate the eggs. Whisk the yolks with 100g of the sugar until pale and fluffy. In another bowl, whisk the eggs whites and remaining 50g sugar until soft peaks form when the whisk is removed from the bowl. In a third bowl, whisk half of the cream to soft peaks.

5. Fold the chocolate mixture into the egg yolk mixture, then stir in the remaining unwhipped double cream. Gently fold in the whipped cream, followed by the whipped egg whites until just combined.

6. Pour the mixture into the prepared cake tin and place into the roasting tray. Pour in more boiling water until the water comes up nearly to the rim of the cake tin. Bake for 45 minutes to one hour, or until the cake is firm on top but still slightly wobbly in the middle. Remove from the oven and set aside to cool.

7. For the crema di mascarpone: mix all of the crema di mascarpone ingredients together until well combined.

8. To serve, cut the cake into slices and serve with dollops of the crema di mascarpone.

Ingredients

For the chocolate cake

  • 400 g dark chocolate, (minimum 66 per cent cocoa solids)
  • 6 eggs
  • 150 g caster sugar
  • 300 ml double cream

For the crema di mascarpone


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Latest Comment

 

Had a few people over and did this cake, they all said it was the best cake they'd ever eaten. Doing it again this week for more people, hope it turns out the same.

PatriciaN45216 PatriciaN45216  Posted 25 Nov 2012 9:13 PM
 

Yum! Try infusing the crema di mascarpone with rum!

Mrs. Jane Smith Mrs. Jane Smith  Posted 14 Oct 2011 3:21 AM
 

This cake rocks! Made it on Mothers' Day and now gonna have another go. Will it freeze in portions OK?

TobyM31390 TobyM31390  Posted 07 Apr 2011 2:15 PM
 

We're sorry this recipe didn’t turn out as you expected. As it's made without flour, the texture will certainly be denser and more moist than a regular sponge – we think the cake is yummy for this reason! The Market Kitchen crew, our channel team, and all our taster volunteers in the office love Theo's cake so much so that we have included the recipe in our well-received Market Kitchen cookbook. On another note, oven temperatures do vary - we found that when we baked the cake, the cooking time was correct. However, we do appreciate that ovens do vary in heat strength. Here's hoping you continue to enjoy recipes from our website – and cook up a veritable feast.

Amanda - UKTV Amanda - UKTV Posted 22 Apr 2010 4:10 PM
 

I loved the look of this cake and decided to try it. It is pretty pricey with the ingredients list (400g of 70% chocolate doesn't come cheaply) and unfortunately the baking part was a disaster. The cake is not cooked despite being cooked for 1hr30.

ZoeB86843 ZoeB86843 Posted 15 Mar 2010 10:14 PM
 

Have only given it 3 stars should have 5 as it tasted delicious but is the temp 150 correct. The cake was not cooked in the middle... tasted great but texture all wrong anyone else have this problem?

gilliand dale gilliand dale Posted 04 Mar 2010 7:54 PM
 

Will try this out on my niece when she visits at the end of July.

AnnD17159 AnnD17159 Posted 06 Jul 2009 3:08 PM