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For the cake
- 200 g bar Bournville chocolate
- 125 g (4oz) butter, cubed
- 8 medium eggs, separated
- 200 g (7oz) golden caster sugar
For the chocolate curls and ganache
- 200 g bar Bournville chocolate
- 75 ml (3fl oz) double cream
- 25 g (1oz) butter
- Step 1
Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and line a 23cm (9in) springform cake tin.
- Step 2
Melt chocolate and butter in a bowl over a pan of simmering water. Remove from heat and cool for a few minutes.
- Step 3
Put the egg yolks and sugar in the bowl of a freestanding mixer. Whisk together until pale and moussey, then whisk in the chocolate mixture.
- Step 4
Whisk the egg whites in a clean, grease-free bowl until soft peaks form. Add a third of this to the chocolate mixture and fold in using a large metal spoon. Add the remaining egg white and mix everything together, then pour into the prepared tin and bake for 1hr 15min. Turn off the oven. Cover with a damp tea-towel and leave in the oven until the cake cools and the centre has sunk.
- Step 5
Meanwhile, to make the chocolate curls, melt half the chocolate in a bowl in a 900W microwave on High for around 1min. Pour into a small rectangular container (a 250g margarine tub is perfect) and leave to cool so the chocolate hardens.
- Step 6
To make the ganache, put remaining chocolate, cream and butter in a bowl and melt in a 900W microwave on High for 1-2min. Mix together. Take cake out of tin and peel off the paper. Put on a serving plate then ladle the ganache over so it covers the top of the cake and drizzles down the sides. Leave until just set.
- Step 7
To finish the chocolate curls, upturn the tub of cooled chocolate and pop the set chocolate block out of the container on to a board. Use a very sharp knife or vegetable peeler to scrape against the chocolate to make curls.
- Step 8
Using a palette knife, scatter the chocolate curls on top of the cake.
For more chocolate cake recipes, try these:
Video: How to melt chocolate
Video: How to make chocolate refridgerator cake
Video: How to make chocolate curls and leaves
The ultimate chocolate cake
The easiest chocolate cake in the world
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The ultimate no-bake chocolate cake
4 ingredients chocolate cake
Cook's tip
Want to save 70 calories per slice and a little time? Dredge the finished cake with 2tbsps each of cocoa powder and golden icing sugar and forget the rest!
Per Serving:
- Calories: 300
- Total carbs: 28 g
- Total fat: 21 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
