Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

This week we've got our sweet tooth on as we feature a delightfully drool-worthy chocolate cake from Rowie Dillon of Rowie's Cakes! This local success story produces an incredible array of goodies that are 100% gluten, wheat and yeast free. And they taste amazing - win win!

We're thrilled to be sharing the kitchen with Rowie in the upcoming school holidays, as she entertains, cooks and fuels the culinary fire in our budding future chefs. It's the ultimate school holiday fun and places are filling up fast. For more information or to book a spot with Rowie these school holidays, please head to our website here.

To read a little more about the life and times of Rowie Dillon and Rowie's Cakes, please see our recent blog post here.

If you like the sound of this deliciously decadent (gluten, wheat and yeast-free!) cake and would like to receive weekly recipes directly to your inbox - along with other VIVE news, interviews and special offers - then simply subscribe here to ensure these weekly VIVE goodies are always at your fingertips!

Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.

In the meantime, enjoy this week's recipe offering. And if you'd like to share your food creations on Instagram then we'd love to see them - #vivecookingschool

Bon appétit!

The VIVE kitchen team.


Send your guests to epicurean heaven with this luxurious mousse-like cake that sets further upon cooling. Sublime.
— Rowie Dillon, owner + founder, Rowie's Cakes


340g quality dark chocolate such as Callebaut (70% cocoa solids), chopped

225g unsalted butter, chopped

5 eggs

210g caster sugar

100ml water

250g raspberries



Preheat oven to 120°c. Grease and line a 20cm round cake tin.

Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. NOTE: do not let the bowl touch the water.

Beat eggs and 70g sugar in a bowl with electric beaters for 8 minutes or until tripled in volume.

Combine remaining sugar and water in a saucepan over medium heat and stir until sugar dissolves. Pour into the melted chocolate and set aside to cool. If the mixture goes lumpy, give it a stir.

Fold the chocolate mixture into the egg mixture and beat until smooth. Pour into prepared tin.

Place a folded tea towel in a large roasting tin. Place the cake tin on top and add enough water to reach three-quarters up the side of the tin. Bake for one hour or until set - it should be bouncy and firm but still a little sticky. Leave to cool in the water.

When cooled, gently turn onto a serving plate. Decorate with raspberries and serve.

We challenge you not to enjoy this decadent delight!