Chilled Pure Chocolate Cake

    7 hours

    An amazing chilled cake based on sponge fingers, chocolate and rum. Maybe more of a mousse than a cake? Absolutely decadent.

    5 people made this

    Serves: 16 

    • 300g sponge finger biscuits
    • 1/2 cup (125ml) dark rum
    • 700g butter
    • 750g dark chocolate chips
    • 12 eggs, separated
    • 2 1/2 cups (625ml) thickened cream
    • 1/4 cup white sugar
    • 1 teaspoon vanilla essence
    • 2 tablespoons vegetable oil
    • 1/2 cup dark chocolate chips

    Preparation:1hour  ›  Extra time:6hours chilling  ›  Ready in:7hours 

    1. Brush the sponge fingers with rum and use them to line the bottom and sides of a 20cm spring form pan.
    2. In a medium saucepan over low heat, melt butter. Remove from heat and add 750g of chocolate chips; stir until melted. Cool slightly then beat egg yolks into the mixture, one at a time, until smooth.
    3. In a separate bowl beat the egg whites with an electric mixer until they form stiff, but not dry, peaks. Fold the whites into the chocolate mixture and pour into the lined pan. Chill in refrigerator for 6 hours.
    4. In a large bowl, whip the cream with an electric mixer until thick. Blend in sugar and vanilla and whip until stiff peaks form.
    5. Invert the chilled cake onto a serving plate and remove the sides and bottom of the pan. Spread a layer of whipped cream over the entire cake and pipe the remaining whipped cream in a decorative pattern of your choice. In the top of a double boiler melt the 1/2 cup chocolate chips with the oil. Cool, then drizzle over finished cake. Refrigerate until serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (8)


    fairly simple to make, but looks fancy and elegant. i thought the proportions for whipped cream made more than the cake couls hold, so it could be cut back some--or just top with cool whip if in a hurry. i substitued rum for vanilla in the whipped cream for a touch more of that flavor. i'll definately be using this one again and soon!  -  21 Nov 2005  (Review from Allrecipes USA and Canada)


    Rich and Yummy... And if you use the Spring Form Pan as directed it unmolds easily.  -  04 Feb 2006  (Review from Allrecipes USA and Canada)


    Couldn't resist. I just gained 20 lbs by reading the ingredients. Hugs & Love to the designer. BJ  -  16 May 2009  (Review from Allrecipes USA and Canada)