Seriously rich chocolate cake

Seriously rich chocolate cake

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(18 ratings)

Prep: 20 mins - 30 mins Cook: 35 mins

More effort

Cuts into 8-10 slices
Dark, rich and delicious - the perfect dessert

Nutrition and extra info

Nutrition: per serving for eight

  • kcal401
  • fat30g
  • saturates11g
  • carbs24g
  • sugars22g
  • fibre2g
  • protein10g
  • salt0.66g
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  • 100g butter, diced, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 6 large eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g ground almond
  • 1 tbsp kirsch or Cointreau (optional)



    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • pinch of salt
  • 85g caster sugar
  • cocoa powder and crème fraîche, to serve


  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.

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Comments, questions and tips

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31st Jan, 2012
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.
23rd Aug, 2011
nice texture but pretty much tasteless
Kirstenjr87's picture
12th Aug, 2011
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
21st Jun, 2011
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! ♥.
11th Jun, 2011
yumm it looks nice!!!
17th May, 2011
must be bad^^^^
28th Dec, 2010
i avnt tried it, but i am on my way to the cake ingredients store... rite away.......
30th Nov, 2010
a really nice chocolate cake approved by whole family. Just 1 thing tho i would sprinkle icing sugar on top next time instead ov cocoa, but otherwise spot on ....
27th Oct, 2010
The texture was perfect but this cake really doesn't taste of much!
26th Jun, 2010
Just one word : lovely ! Should you nevertheless have any leftovers, they easily keep until the next day.


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