600g dark chocolate

6 eggs, separated

150g sugar

100ml cognac

300ml double cream

cocoa powder and icing sugar to dust

200g crème fraiche

1 tsp vanilla extract

200g raspberries

50g icing sugar

50ml cognac


1. Melt the chocolate

2. Beat the yolks and half the sugar for 5 minutes, then add the cognac

3. Fold in all the chocolate and half the cream, then whip the rest of it

4. Beat the egg whites until stiff, add the sugar

5. Fold in the whipped cream, to the choc mix

6. Add the egg white mix

7. Spoon into a greased lined 20cm cake tin

8. Bake in a bain-marie for 45 mins at 180°c, turn down to 150°c and bake 40 minutes more

9. Turn out, be careful its very fragile

10. Dust with cocoa and icing sugar

11. Beat the vanilla into the crème fraiche

12. Add icing sugar and booze to raspberries, leave for 20 minutes minimum

13. Serve with cake

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