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

VIVE Recipes Chocolate Cake


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!