This is the cake I made for my husband’s birthday. It’s decadent, without being too rich you can only have a sliver. Despite its impressive looks, it’s pretty easy to make. It’s gluten free (but has plenty of naughty ingredients like butter and dark chocolate). Make it, I dare you!

I found the recipe while browsing on Pinterest, (here’s the link). It was written in Polish, and some things were translated strangely, such as:

Is composed of two parts – the lower, roast and the upper layer of gelatin forced labor. 

If the cake tin is not high, rather classical, then you should do the higher paper “collar” protruding above it (the dough very, very hard to grow, to then fall to the height of the springform pan). 

Ah google translate, you made me laugh!

Anyway, Sam loved it. We had a big slice last night, a little slice with breakfast (hehe!), and he’s taken some to work today. I’ll definitely be making this one again.

I’ve written it out below so it’s easier for you to understand.

Base:

Ingredients:

• 150 g butter
• 150 g 70% dark chocolate, broken into small pieces
• 5 large eggs, seperated
• 1 tablespoon cocoa
• 175 g caster sugar

Method:

1. Preheat oven to 180°C and line sides and base of springform pan with baking paper.
2. Melt butter in small saucepan over low heat. Add the chocolate and stir until melted.
3. In a large bowl mix the eggs with the cocoa. Add the butter-chocolate mixture and stir well.
4. Whisk egg whites with stand mixer until stiff peaks form.
5. Gradually add the sugar, whisking constantly.
6. Add the egg whites to the chocolate mixture in two batches, folding gently until combined.
7. Pour mixture into prepared springform pan and bake for 25-30 minutes.
8. Allow to cool in pan for at least 2 hours.
9. The middle of the cake should sink, leaving raised sides. If it doesn’t sink after about an hour, gently cut into the cake about 2 cm from the pan all the way around, and gently push the centre of the cake down.

Filling:

Ingredients:

• 100 g butter
• 100 g 40% dark chocolate, broken into small pieces
• 3 large eggs, separated
• 2 teaspoons cocoa
• 115 g castor sugar
• 1 tablespoon hazlenut liqueur
• 2 teaspoons powdered gelatin dissolved in 80 ml hot water

Method:

1. Melt butter in small saucepan over low heat. Add the chocolate and stir until melted.
2. In a large bowl mix the eggs with the cocoa. Add the butter-chocolate mixture and stir well.
3. Add the dissolved gelatin and liqueur to the chocolate mixture and mix well.
4. Whisk egg whites with stand mixer until stiff peaks form. Gradually add the sugar, whisking constantly.
5. Add the egg whites to the chocolate mixture in two batches, folding gently until combined.
6. Pour chocolate mousse into the pre-baked sunken cake. Cover and refrigerate for 4 hours or overnight.
7. Garnish with shards of chocolate or berries (or birthday candles)!

Yum!