Fallen Angel Cake

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  • 350 g dark chocolate
  • 100 g butter
  • 2 tablespoons cream
  • 1 tablespoon grand marnier (or other liqueur of choice)
  • 7 large eggs separated
  • 1 cup caster sugar
  • 3/4 cup cream
  • 50 g shaved dark chocolate


Preheat oven to 190 C
Grease and line a 20 cm cake pan with baking paper.
Melt together chocolate, butter and cream, allow to cool and stir in the grand marnier.
Beat egg yolks with 3/4 cup of sugar until pale and creamy.
Beat egg whites until soft peaks form and then gradually add remaining 1/4 cup of sugar and beat until smooth and glossy.
Add the cooled chocolate to the egg yolks and mix until well incorporated, fold in the egg whites.
Pour into prepared pan and bake for 15 minutes at 190 C. Reduce heat to 180 C and continue to cook for another 15 minutes, reduce heat to 120 C and cook for anothe 30 minutes. Turn oven off and leave in oven for 30 minutes before removing.
Remove from pan and top with whipped cream and shaved chocolate.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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