Fallen Angel Cake

    2 hours 50 minutes

    This is a totally decadent recipe given to me by a bridesmaid. It is more a flourless dessert than a cake and, if cooked for a man on a date, will secure the relationship. The secret to success is in the cooking. Very hard work, but worth it.

    9 people made this

    Serves: 8 

    • 6 eggs
    • 1/2 cup caster sugar
    • 2 cups (500ml) whipping cream
    • 100g unsalted butter
    • 375g dark chocolate, melted
    • grated chocolate and berries for decoration

    Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

    1. Preheat oven to 200 degrees C. Grease and line a 23cm spring-form cake tin with baking paper. Add an extra ring of paper on the sides to increase the height of the cake tin as this cake will rise.
    2. Separate the eggs and beat the whites with caster sugar until they are glossy and peaks form. Melt the chocolate over a double boiler or in the microwave. Mix the butter into the chocolate and stir well then allow to cool slightly.
    3. One by one, stir the egg yolks into the melted chocolate mixture until smooth and glossy this can sometimes take a while so persist. In a separate bowl, whip in half the cream until doubled in volume and fold it carefully into the chocolate mixture. Add one half of the egg whites and fold in, then the other half, ensuring the mixture remains as light and airy as possible.
    4. Pour mixture into the prepared spring-form and place in oven for 20 minutes, then turn the oven down to 120 degrees C and leave cake to cook for a further hour. Then, switch off oven and leave the cake to cool in the oven for a final hour. Whip the remaining 1 cup of cream and set aside.
    5. When the cake has cooled completely, remove it from the oven and carefully remove the sides from the cake tin and peel away baking paper. Invert the caked onto a serving plate with care and remove the base of the pan and paper from the cake's 'bottom' (now the top of the cake). Spread the whipped cream over the tops and sides to cover the rough edges and decorate with berries and grated chocolate. Refrigerate until serving.


    This cake is better served with a scoop than sliced. If you must attempt slices, use a very sharp knife and wash it between each slice.

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    Reviews in English (3)


    My 23 year old daughter and I had so much fun making this cake together. It does take time we went for a nap while it cooled. The final result was amazing. Everyone loved it and a little goes a long way. Very delicious!  -  06 Sep 2009


    . absolutely beautiful desert /cake. Follow directions exactly and you won't go wrong. Definitely recommend .  -  18 May 2013


    Something else. Make with a friend, sister or as I did with my daughter. This makes it easy and fun.  -  06 Sep 2009