Gooey Chocolate Cake
Gordon Ramsay’s Gooey Chocolate Cake is a luxurious, rich, and moist dessert, perfect for impressing guests. This indulgent cake features a deep chocolate flavor, thanks to high-quality dark chocolate (70% cocoa solids), a light and fluffy texture from carefully beaten egg whites, and a velvety ganache icing. With a balance of sweetness and a slight tang from crème fraîche and citrus zest, this cake is a Michelin-star-worthy treat you can make at home.
Equipment
- 24cm Springform Cake Tin
- Mixing bowls
- Double Boiler (or Heatproof Bowl & Saucepan)
- Electric Mixer or Hand Whisk
- Rubber Spatula
- Sieve
- Cake Cooling Rack
- Offset Spatula
Ingredients
- 120 g dark chocolate 70% cocoa solids
- 5 large eggs separated
- 200 g unsalted butter softened (plus extra for greasing)
- 220 g caster sugar
- 90 g plain flour sifted (plus extra for dusting)
- For the Filling:
- 284 ml double cream
- 200 g half-fat crème fraîche
- Zest of 2 limes or 1 lemon
- For the Ganache Icing:
- 150 g dark chocolate
- 142 ml double cream
- 25 g grated chocolate for decoration
- Chocolate curls optional, for decoration
Instructions
- Prepare the Cake Tin:
- Grease and line the base of a 24cm springform cake tin with parchment paper.
- Melt the Chocolate:
- Break 120g of dark chocolate into pieces and melt gently over a double boiler or in the microwave. Stir until smooth, then set aside to cool slightly.
- Combine Egg Yolks and Chocolate:
- Once the melted chocolate has cooled for about 5 minutes, beat in the 5 egg yolks until fully incorporated.
- Cream Butter and Sugar:
- In a separate bowl, cream together 200g of softened butter and 100g of the caster sugar until pale and fluffy.
- Add the chocolate and egg yolk mixture to the creamed butter and sugar, mixing thoroughly.
- Whisk Egg Whites:
- In a clean bowl, whisk the 5 egg whites to firm peaks. Gradually add the remaining 120g of caster sugar in three batches, whisking continuously until stiff and glossy.
- Fold in Egg Whites and Flour:
- Gently fold a third of the meringue into the chocolate mixture to lighten it.
- Alternately fold in spoonfuls of the sifted plain flour and the remaining meringue, being careful not to deflate the mixture.
- Bake the Cake:
- Pour the batter into the prepared cake tin and level the surface.
- Bake in a preheated oven at 160°C (fan 140°C) for 40-45 minutes, or until the top forms a light crust and a skewer inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Filling:
- In a bowl, whip the double cream until thickened but not stiff.
- Fold in the half-fat crème fraîche and the grated zest of the limes or lemon.
- Assemble the Cake:
- Once the cake has cooled, carefully slice it horizontally into two layers using a large serrated knife.
- Spread the zesty cream filling over the bottom layer, then sandwich with the top layer.
- Prepare the Ganache Icing:
- Break 150g of dark chocolate into pieces and place in a saucepan with 142ml of double cream.
- Melt over low heat, stirring until smooth. Allow to cool until it reaches a thick pouring consistency.
- Ice the Cake:
- Place the assembled cake on a wire rack over a large plate to catch any excess icing.
- Pour the ganache over the cake, ensuring it covers the top and sides evenly.
- Use a palette knife or the back of a spoon to smooth the icing.
- Decorate:
- While the icing is still setting, sprinkle the top and sides with the grated chocolate.
- For an elegant touch, create chocolate curls by drawing a vegetable peeler down the side of a thick block of chocolate. Pile the curls in the center of the cake.
- Serve:
- Allow the ganache to set fully before serving.
- If prepared in advance, let the cake come to room temperature before serving to enhance its gooey texture.
Video
Notes
Use High-Quality Chocolate: The better the chocolate, the richer the flavor. Go for at least 70% cocoa solids. Room Temperature Ingredients: Butter, eggs, and cream should be at room temp for smooth mixing. Avoid Overmixing: Gently fold in egg whites to keep the batter airy and light. Ganache Consistency: If too thick, add a bit of warm cream; if too thin, let it cool slightly. Storage: Store at room temperature for 2 days or refrigerate for up to 5 days. Let it sit for 30 minutes before serving if chilled.
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