Drunken Sunken Chocolate Cake

Irresistible drunken sunken chocolate cake

  • DIFFICULTY Difficult


250g dark chocolate
1/4 cup brandy
2 tbs strong espresso
200g unsalted butter, chopped
1 cup caster sugar
1 tsp vanilla extract
6 eggs, separated
1 3/4 cup almond meal
4 sheets edible gold leaf (optional)
300g raspberries

Spiced Cookie Cream
200ml pure cream
1/2 cup creme fraiche
8 speculaas (dutch spiced biscuits) or ginger thins, finely crushed
1 tsp vanilla extract


1. For the spiced cookie cream, whisk cream and creme fraiche to soft peaks , then fold in the speculaas and vanilla. Chill until ready to use.

2. Preheat oven to 170degreesC. grease and line base and side of a 23cm springform cake pan with baking paper.

3. Place chocolate, brandy and coffee in a heatproof bowl set over a pan of gently simmering water and stir until melted and combined. Add butter and stir until melted and combined. Add sugar and vanilla, stirring until sugar dissolves. Remove from heat and cool slightly.

4. Add egg yolks and almond meal to chocolate mixture and beat to combine.

5. In a clean bowl, using electric beaters, whisk eggwhites to stiff peaks. Fold half the eggwhites into chocolate mixture to loosen, then fold in remainder. Pour into pan and bake for 45-50 minutes until just cooked through (centre will still be quite soft). Cool for 15 minutes in pan, then transfer to a wire rack to cool completely.

6. To serve, using tweezers, tear small pieces of gold leaf, if using, and dab onto raspberries. Spread spiced cookie cream over cake and top with gilded raspberries.
Recipe Source: Delicious Magazine December 2014 issue

Recipe ID: 3263358