Mummy Cake

This is a cake that I was first introduced to by the lovely Alyson at Alysons Blog. It was the loveliest chocolate cake I had ever tasted. And do you know what is even more fab about it, It’s Gluten – Free , fantastic!

So you need;

For the cake

6 eggs – 2 whole – 4 separated

250 grams of minimum 70% cocoa chocolate – this bit is very important

125 grams unsalted butter

175 grams caster sugar

For the topping

500 grams double cream

1tsp vanilla extract

chocolate of choice


How to make

Preheat your oven to 180°C/ gas mark 4.

Line and grease the bottom of a springform tin.

Chop the chocolate up as small as possible, then melt.

Add cubes of butter in the warmed chocolate.

Beat the 2 whole eggs with the 4 egg yolks and 75 grams of the caster sugar, then gently add the chocolate and butter mix.

In a separate bowl whisk the 4 egg white gradually adding the 100 grams of caster sugar. Whisk until the white hold their space but are not too stiff.

Gradually fold the egg whites into the chocolate mixture.

Pour the mixture into the tin and bake for about 35/40 minutes. The cake should rise and crack and the centre should no longer be wobbly.

At this point it will have a sunken effect but that is the look we are aiming for.

Whisk together the cream and vanilla and once firm dollop on top of the cake.

Decorate as you wish.

I have used mini eggs, crushed bourbon biscuits, cocoa power, malteser’s the list is just endless.


Sorry about the bad photography I could have sworn I had a picture of it on its own, but it appears not. It is the cake at the back.


One response to “Mummy Cake

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