How to Make Death by Chocolate

by Ellie Davies


  • 300 Grams Dark (70+ cocoa solids) chocolate
  • 150 Grams Butter
  • 5 Eggs
  • ½ Teaspoons Vanilla extract
  • 100 Grams Caster sugar
  • Topping:
  • 200 Grams Dark chocolate (the best you can get)
  • 100 Milliliters Double cream
  • Instructions

    Step 1

    The ingredients: you need everything at room temperature. Chop the chocolate and dice the butter.

    Step 2

    Place the chocolate and butter over a banne Marie on a very low setting (just barely giving off steam). Do not let the water touch the bowl. Very slowly melt the chocolate and butter together.

    Step 3

    Nice and shiny when it's finished.

    Step 4

    Crack the eggs into the biggest bowl you own. Tip: if you drop some shell in use a larger piece of shell to scoop it out.

    Step 5

    Add the vanilla and whisk for about 10 seconds.

    Step 6

    Add the sugar. You are going to beat the mixture on the highest setting for around 5 minutes. Don't stop unless you're sure it's done.

    Step 7

    1 minute.

    Step 8

    2 minutes.

    Step 9

    3 minutes.

    Step 10

    4 minutes. It's almost there. You'll know when you can lift the whisk out and the mind tire will pour down for at least 5 seconds.

    Step 11

    It'll look like this.

    Step 12

    Add the chocolate mixture. It will all sink to the bottom.

    Step 13

    Very VERY gently fold in the chocolate. Your aim is to keep as much air in the mix as you can. I took about 10 minutes to fully integrate it.

    Step 14

    Here's after a while. Don't worry if it takes forever.

    Step 15

    It's almost there but you can still see some streaks.

    Step 16

    Look at the bottom and sides to see if there's any chocolate left. If there is keep folding.

    Step 17

    This is done.

    Step 18

    Pour into a prepared tin. It needs high sides. Put into an oven preheated at gas 4/ 180C/ 350F. It takes around 35/40 minutes.

    Step 19

    Finished cooking. It will be firm to the touch. Run a rounded knife around the edge and place tin on a cooling rack. Leave to cool completely in the tin.

    Step 20

    Now to chop the remaining chocolate.

    Step 21

    Place ball of hand on the end of a large knife and press down hard to Create shards.

    Step 22

    Place cream and chocolate in a banne Marie.

    Step 23

    Mix together and melt halfway.

    Step 24

    Like this.

    Step 25

    Beat well until glossy.

    Step 26

    And pour in top of the cake. You're done!

    Step 27

    If you can resist eating it straight away, leave the cake overnight. The taste multiplies and is significantly better the next day.