Fallen Chocolate Cake

Fallen Chocolate Cake

The delicate flavours of No. 7 dark chocolate give a refined chocolate taste.

Ruth Hinks, UK World Chocolate Master

  • 9 inch (22cm) cake (serves 12)
  • 1 hour
  • Easy


20g Unsalted butter
90g No. 7 dark chocolate
50g Cocoa powder
165g Caster sugar
125g Boiling water
40g Egg yolks (2 medium)
5g Brandy
30g Ground almonds
25g Plain flour
120g Egg whites (4 medium)
55g Caster sugar
30g Icing sugar


  1. Preheat the oven to 180°C.
  2. Line a 9” cake ring with greaseproof paper, and brush the sides with melted butter.
  3. Mix the No. 7 dark chocolate, cocoa powder and caster sugar (165g) in a large mixing bowl.
  4. Add boiling water, and whisk until the chocolate has melted.
  5. Whisk in the egg yolks and brandy.
  6. Add the ground almonds and flour to the chocolate, and beat until combined.
  7. Whisk the egg whites until soft peaks form, and gradually add in the remaining caster sugar (55g).
  8. Whisk until stiff peak stage, and slowly fold into the chocolate mixture.
  9. Pour the mixture into the cake ring, and bake for 30-35 minutes.
  10. Cool the cake on a wire rack. It will sink (fall) as it cools.
  11. Remove from the cake ring, and invert onto a plate.
  12. Turn upright, and dust with icing sugar.

Ingredients & equipment for this recipe

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