• 175 g dark chocolate, 70% cocoa solids, broken into squares
  • 175 ml olive oil
  • 6 large eggs, separated
  • 75 g caster sugar
  • 1 tbsp cocoa powder, for dusting
  • 1 handful strawberries
  • 1 handful blueberries
  • 1 handful raspberries
  • 8 scoops vanilla ice cream


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Put the chocolate and olive oil in a bowl and set over a pan of simmering water. Stir until completely melted, then set aside. Grease a 22cm springform tin and line the base with nonstick baking paper.

  2. 2

    In a large bowl and using an electric hand whisk (or an electric mixer), whisk together the egg yolks and sugar until the mixture is pale, thick and voluminous, this will take a good five minutes or so. Then gently stir in the melted chocolate mixture.

  3. 3

    In a clean bowl and using clean whisks, beat the egg whites until they form stiff peaks. Gently fold the whites into the chocolate mixture. Set the tin on a baking tray and pour the chocolate mixture into it.

  4. 4

    Bake for 30 minutes. Leave the cake to cool completely in the tin.

  5. 5

    To serve, release the cake from the tin and transfer to a serving plate or board. Dust the top with cocoa and serve with berries and ice cream.


    Get ahead: the cake can be made a day or so ahead, or can be frozen.


    Kitchen secret: this sinks as it cools in the tin – don't panic, it's quite normal!

Nutritional Details

Each serving provides
  • Energy 2068kj 494kcal 25%
  • Fat 39.1g 56%
  • Saturates 13.1g 66%
  • Sugars 23.2g 26%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1223kj/292kcal

Each serving provides

16.0g carbohydrate 2.7g fibre 4.7g protein

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