• Cooking Time: 40 minutes
  • Servings: 8
  • Preparation Time: 15 minutes


I got the recipe from the book "101 Brilliant Baking Ideas" from Olive magazine.

I thought it would be a new experience for me since I've only dealt with cup cakes, and it turned out good!


  • Unsalted butter : 50g
  • Dark chocolate : 200g, broken into pieces
  • Eggs : 4, separated
  • Golden caster sugar : 200g
  • Cocoa powder : 2tbsp
  • Berries : 200g
  • Icing sugar : to serve


  • Heat the oven to 180C/fan 160C/gas 4.
  • Line a 23cm square cake tin or brownie tin with parchment and butter it.
  • Melt the chocolate with the butter in a microwave or in a heatproof bowl set over barely simmering water.
  • Whisk the egg yolks and 100g sugar until light and fluffy. Stir in the cocoa powder and flour then fold in the chocolate mixture. In a clean dry bowl, beat the egg whites until stiff, then beat in the rest of the sugar.
  • Fold the egg whites into the chocolate (if the mixture is stiff, do this a little at a time until it's loosen). Bake for 40 minutes or until a skewer comes out clean. Cool, then cut into squares and arrange the berries on top.
  • Dust with icing sugar, to serve.

Categories: Cake 

Author Credit: Olive magazine

© 2006-2017 BakeSpace, Inc. All Rights Reserved