Recipe uploaded by

6 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
2. Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
3. Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
4. To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

Per serving for eight

401 kcalories, protein 10g, carbohydrate 24g, fat 30 g, saturated fat 11g, fibre 2g, salt 0.66 g

Latest comments and suggestions

• Adriana

  03 November 2007

  Adriana commented on this recipe

  Can this be made a day in advance? Do you need to keep it in the refrigerator? Thanks. I'm planning to make it as a birthday cake for a friend and one of the party cannot eat wheat so this will be a perfect treat for everyone.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen

  09 November 2007

  Helen commented on this recipe

  I made this for a family gathering to celebrate my daughter's birthday. She is a chocoholic and thoroughly enjoyed it, as did my daughter in law who is gluten intolerant. My grandaughter, aged 2 years, was sorry she was only allowed a taste! It is very rich and no-one could manage a second piece. My daughter and her husband took the leftovers home so I never did get the chance of seconds! I'll have to make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Adriana

  11 November 2007

  Adriana rated and commented on this recipe

  

  Birthday cake was a success! Very rich and totally delicious. Perhaps next time I'll be a bit more generous with the amount of alcohol in it as I felt it needed a little kick.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annie

  03 December 2007

  annie commented on this recipe

  can freeze for 1 month - no flour/wheat

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  28 December 2007

  food commented on this recipe

  this was fantastic I made individual cakes in muffin cases for my godsons wedding they when down a treat especially his mum who is gluton intolerant

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fi

  14 March 2008

  fi commented on this recipe

  Truly delicious! I didn't have enough ground almonds so used 40g SR flour. Doesn't need any decoration other than cocoa, would be too rich

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gwen

  04 July 2008

  Gwen rated and commented on this recipe

  

  This cake was SERIOUSLY rich and yum! Made it for my friend's 16th birthday. She absolutely loved it!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• artbysuz

  04 July 2008

  artbysuz commented on this recipe

  This is a super rich cake worth making.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bookworm

  01 August 2008

  Bookworm rated and commented on this recipe

  

  Have made this cake a few times - it is great but not the best.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tweedletwo

  24 August 2008

  tweedletwo commented on this recipe

  not sure where i went wrong with this one, i turned out really heavy and not very tasty - looked good when it came out of the oven but as soon as i stuck a squewer into it to see if it was done it just sunk. Might try it again but find using gluten free flour in other cakes works better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nead

  15 December 2008

  Nead rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dippyd

  28 March 2009

  dippyd rated and commented on this recipe

  

  quite a dense cake, delicious, but not sure if its my favourite

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katiesobol

  26 September 2009

  katiesobol rated and commented on this recipe

  

  Loved this cake - made it for my little girl's birthday party as there were a number of guests who were gluten intolerant. They were so pleased to not only have cake that wouldn't give them a stomachache, but also one that tasted great. Everyone else thought it was delicious too - hit all round

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1337/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g butter , diced, plus extra for greasing
• flour , for dusting
• 140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
• 6 large eggs , separated
• 140g ground almonds
• 1 tbsp kirsch or Cointreau (optional)
• pinch of salt
• 85g caster sugar
• cocoa powder and crème fraîche, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 30 mins

Cook 35 mins

Ingredients

• 100g butter , diced, plus extra for greasing
• flour , for dusting
• 140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
• 6 large eggs , separated
• 140g ground almonds
• 1 tbsp kirsch or Cointreau (optional)
• pinch of salt
• 85g caster sugar
• cocoa powder and crème fraîche, to serve

Per serving for eight

401 kcalories, protein 10g, carbohydrate 24g, fat 30 g, saturated fat 11g, fibre 2g, salt 0.66 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk