This is a yummy, flourless, fail proof chocolate cake - the base and the filling are the same: one is baked while the other is just chilled. Use fresh eggs and good quality chocolate - preferably with 70% cocoa, and don't over bake the base.
Altered ingredient amounts. Just a short note about the double cream: 4 decilitres is 400 ml, and you can use thickened cream instead of double cream - it's easier to whip... - 28 Apr 2009
It is fail proof! I made this cake for the first time for a 25th wedding anniversary celebration and it was a hit. Chewy moist and rich, I'll be making it again for sure. I made it another third bigger, to serve 16 people, so I used 8 eggs, 267 gm sugar/butter, etc and it came out perfect. I made it the day before the party and kept it in the fridge adding the cream layer in the afternoon about 6 hrs before it was served and it was just lovely! Thanks Gina :-) - 18 Oct 2013
it is a very easy & doulist cake so i recommend it - 27 Jul 2009