Name: Seriously rich chocolate cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 100g butter diced, plus extra for greasing; flour for dusting; 140g best-quality dark chocolate with 70% cocoa solids, broken into pieces; 6large eggs separated; 140g ground almond; 1 tbsp kirsch or Cointreau (optional); pinch of salt; 85g caster sugar; cocoa powder and crème fraîche, to serve

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Seriously rich chocolate cake

Seriously rich chocolate cake

Good Food team

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Cuts into 8-10 slices

More effort

Prep: 20 mins - 30 mins

Cook: 35 mins

A star rating of 4.1 out of 5.22 ratingsRate

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Dark, rich and delicious - the perfect dessert

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Ingredients

Nutrition

Units:

MetricUS

100g butter

diced, plus extra for greasing
flour

for dusting
140g best-quality dark chocolate

with 70% cocoa solids, broken into pieces
6large eggs

separated
140g ground almond
1 tbsp kirsch

or Cointreau (optional)
pinch of salt
85g caster sugar
cocoa powder

and crème fraîche, to serve

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Nutrition: per serving for eight

kcal401
fat30g
saturates11g
carbs24g
sugars22g
fibre2g
protein10g
salt0.66g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2002

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A star rating of 4.1 out of 5.22 ratings

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