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Sunken Chocolate Cake


  • 50g coarsely chopped dark chocolate

  • 60g unsalted butter

  • 80g caster sugar

  • 2 large eggs - separated

  • 1tsp vanilla essence

  • 35g cake flour

  • 1tbsp cocoa powder

  • Icing sugar

  • Fresh berries


  1. Preheat oven 160degC.

  2. Melt chocolate and butter in a saucepan over very very low heat. Remove from heat, let cool.

  3. Grease the insides of ramekins with butter. Set aside. (if using cake pan, line the bottom with parchment paper; grease and flour the sides.)

  4. Sift flour and cocoa powder together. Set aside.

  5. Whisk egg yolks and 40g of sugar together using manual whisk, until the mixture becomes thick and creamy, about a few mins.

  6. Add in melted chocolate. Whisk till well combined. Add in vanilla essence and whisk again.

  7. Fold in flour mixture using a spatula. Set aside.

  8. In another bowl, beat egg whites with a mixer on high until it becomes frothy and foamy. Add in remaining sugar in 3 additions, beat well after each addition. Continue to beat until soft peak is reached. The mixture will appear smooth and glossy.

  9. Add egg whites to flour mixture in 3 additions, each time folding in using a spatula. Make sure all the egg white is incorporated into the batter, taking care not to deflate the batter. The mixture should be thick and flows like a lava when poured.

  10. Bake for 15mins, then turn the heat down to 140degC and bake for another 10-15mins, or until an inserted skewer comes out with a few moist crumb. Do not over-bake.

  11. Remove cake(s) from oven. If using ramekins, leave them to cool. If using cake pan, leave it in the pan for 5mins. Unmold and let cool on cooling rack.

  12. Decorate cake with berries and dust icing sugar over. Best eaten at room temperature.

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