Dense cracked chocolate cake

Chocolate, butter and coffee make for a glorious, gooey cake. The recipe comes to us from design magazine, Visi, and their beautiful new pdf cookbook, which is full of otherwordly, magical recipes.

Serves: 6


200g chopped Frey dark chocolate
Approx. 15ml espresso
140g diced butter
5 free-range separated eggs
200g caster sugar
5ml baking powder
30ml cocoa powder
90g cake flour
marzipan roses, to decorate


Preheat the oven to 180°C. Grease the base of a 21–23cm shallow springform cake tin. Melt the chocolate in a heatproof bowl over a pan of simmering water. When it starts to soften, add the coffee and leave it for 2 to 3 minutes. Stir very gently. When the chocolate has melted, add the butter and stir until melted.

Meanwhile, beat the egg whites until stiff, then fold in the sugar. Remove the chocolate from the heat, stir in the egg yolks, then gently fold the chocolate-and-yolk mixture into the egg whites.

Mix the baking powder with the cocoa and flour, then sift over the chocolate mixture. Gently stir in the dry ingredients with a metal spoon. It should feel wobbly.

Scoop into the cake tin and bake for 35 minutes. Leave to cool in the tin, then turn out. Decorate with the marzipan roses.

To make the roses, roll out good-quality ready-made marzipan. Cut out circles and shape into roses.

For more beautiful, creative recipes like roast sweet potato with buttermilk, gold leaf and honeycomb and shimmery copper meringues, download the full recipe book pdf on the Visi website.

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