Seriously rich chocolate cake

Seriously rich chocolate cake

Dark, rich and delicious - the perfect dessert

Difficulty and servings

Moderately easy

Cuts into 8-10 slices

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Cook time

Cook 35 mins

Method

  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, sugar 22g, salt 0.66 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

Results 21-33

  • Binder photo CarysCastro.

    21 June 2011

    CarysCastro. rated and commented on this recipe

    5 stars

    this cake is so easy to make, and perfect for when you're feeling peckish, with a sudden craving for something sweet. they're delicious and simple, perfect! i'd recommend these to anyone- PLUS, if you use almonds that are not entirely crushed so they are still in small pieces, a rectangular baking tray and cut it into squares.. they make wonderful brownies! thankyou good food! �.

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  • Binder photo Brynhildr

    12 August 2011

    Brynhildr rated and commented on this recipe

    5 stars

    this cake is great!! I have made it many times and discovered that you really need top quality chocolate for this one, makes a huge difference!! It's currently ranked n.3 on our family favourites list :D

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  • Binder photo david123

    23 August 2011

    david123 rated and commented on this recipe

    1 stars

    nice texture but pretty much tasteless

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  • Binder photo Fiona

    31 January 2012

    Fiona rated and commented on this recipe

    3 stars

    I found this a bit bland, I have seen another recipe on Asda, where you ad zest of 2 orananges which I will do next time, I was a bit disappointed as it looked so good.

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  • Binder photo Freya

    09 March 2012

    Freya rated this recipe

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  • Binder photo Regina S.V.

    14 March 2012

    Regina S.V. rated and commented on this recipe

    4 stars

    Very good. Didn't have liqueur at hand, so used port instead and it turned out fine. Will definitely do it again!

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  • Binder photo eastmanuk

    06 April 2012

    eastmanuk commented on this recipe

    Possibly the worst recipe I have ever used, it does not work, or taste nice at all. I highly recommend you change site to find a dessert to use, as this one is awful.

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  • Binder photo Paul Antony Fretwell

    10 July 2012

    Paul Antony Fretwell commented on this recipe

    This recipe really does need the alcohol to give it a lift. I didn't have any snd I felt it lacked a little something. I grated some of the chocolate on the top which helped and it kept for a few days in the fridge, no problem.

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  • Binder photo AliinNornIron

    14 July 2012

    AliinNornIron commented on this recipe

    'O my'! This recipe is fantastic. I made individual cupcakes and they are delicious. Fifty shades of wonderful!!!

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  • Binder photo bess2001

    12 September 2012

    bess2001 rated and commented on this recipe

    3 stars

    Made this on sunday , tasted lovely , not too rich for me , but i found it didnt rise,certainly didnt look like the one in the picture, i followed recipe exactly , used proper size tin . my oven is only 2 years old , so i know its not that , so a bit disappointed , am not a fantastic baker, but everything i have ever made from this site has always worked out , except this .. so dont know what went wrong

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  • Binder photo BakeWithMe

    24 February 2013

    BakeWithMe rated and commented on this recipe

    3 stars

    Not my favourite by was very enjoyable :) we have an amazing chocolate cake with ganache on our community baking page, have a look! www.facebook.com/bakewithme2013 Discuss recipes, show off your creations and get tips!

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  • Binder photo ToriDeAbreu

    03 April 2013

    ToriDeAbreu rated and commented on this recipe

    5 stars

    This is the best gluten-free chocolate cake recipe I have ever used!!! Ever!!! Lots of other recipes i have tried leave the cake moist in the middle and uncooked and too dry and cracked in other areas. I will be saving this one for sure!! Make sure you don't over cook. Cook it for allocated time and I used a square tin so I could cut it into squares for a more contemporary look (dinner party) You won't be disappointed! Oh and I used dark orange chocolate as well as the recommended Cointreau.

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  • Binder photo forestgombosi39

    19 April 2013

    forestgombosi39 commented on this recipe

    until I looked at the receipt saying $5989, I didn't believe ...that...my brothers friend had been realey taking home money in their spare time from there new laptop.. there friends cousin has been doing this for less than twelve months and at present cleared the depts on there mini mansion and purchased a great Ford Mustang. we looked here,====>>>wow65.com<<<====

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Difficulty and servings

Moderately easy

Cuts into 8-10 slices

Preparation and cooking times

Preparation time

Prep 20 - 30 mins

Cook time

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
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Per serving for eight

401 kcalories, protein 10g, carbohydrate 24g, fat 30 g, saturated fat 11g, fibre 2g, sugar 22g, salt 0.66 g

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