This desser is suddenly trendy in mid 2026.  Now while a second bake seems like a lot of faff, be assured this is the easiest dessert.  You can make it well ahead so it’s all ready for that 15 min second bake about 30 mins before you wish to serve.  It’s just one mix and some easy berries and cream or ice cream accompaniment and you can bask in the glory of the simple, elegant, chocolatey treat that your guests will enjoy.  Easy ingredients and pulled together so fast.

• 225 g unsalted butter, cut into cubes
• 225 g  70% dark chocolate, roughly chopped 75 g cocoa powder
• Pinch of salt
• 7 large free range eggs
• 270 g caster sugar

To serve:

• Pure pouring cream, berries and/or ice cream

METHOD

• Preheat the oven to 180 Fan / 200 convection.
• Butter a 23cm round springform tin with butter and line the base with non-stick baking paper.
• Melt the butter and chocolate together in a bowl. I usually do this in the microwave on 50% power and in short bursts, stirring after each, until smooth.
• When the chocolate is smooth and glossy, sieve in the cocoa powder and salt. Stir until smooth. Leave to cool so it won’t cook the eggs when added.
• Separate the eggs – whites are going to be whisked to stiff and yolks into a large bowl where all the batter will be made.
• Add 135 g  sugar to the egg yolks and whisk using an electric whisk until pale, light and thick.  Remember, if you’re going to froth your whites using same whisk, then that whisk is going to need hot water, soap and even lemon juice all over it to ensure no residue of fat.  If you can use a hand beater for either of the mixes, do so to avoid your whites not turning into beautiful peaks.
• Meanwhile, using the stand mixer, whisk the egg whites until you have soft peaks. Gradually add the remaining half sugar, whisking until the egg whites are stiff and glossy.
• Pour the now cooled melted chocolate mixture into the egg yolks and stir gently. Then add a couple of spoons of the whisked egg whites into the chocolate mixture to loosen.  You can mix vigorously so it is well incorporated.
• Now go gently and fold in the remaining egg whites, keeping as much air as possible and until you can’t see any egg white in the mix.
• Pour two thirds of the cake batter (you can weigh but you can also just eye it in as I did) into the prepared tin and bake for approx 25 minutes – the cake should have risen to a nice puffy look.  Do the skewer itest.
• Leave in the tin to cool completely.
• Cling film the remaining batter in a bowl and leave in the fridge for the second bake.
• SECOND BAKE
• Preheat the oven, once again, to 180C Fan/200C/ convection and line a baking tray with baking paper.
• Put the cooled cake on the prepared baking tray – I left mine in the tin too. Add the reserved cake batter on top of the cake – gently spread using a palette knife if it’s cooled down in the fridge
• Bake for 15 mins tops just until you see the top has formed a lightly cooked crust.
• Remove. Let it stand for 10 mins.
• Cut and serve, listening to everyone sigh at the oozy chocolate.

Note.  I made my cake the day before I needed it so it was left to cool completely on the kitchen bench, while the extra cake batter was in the fridge.  I did my second bake the next day.  It was perfect.  (You can leave for a couple of days successfully)