Chocolate almond cake

Recipe from: 29 September 2010

Ingredients 10
Servings 2
Minutes 15 mins


Serving Change
  • 300
    dark chocolate, chopped into small chunks
  • 250
    unsalted butter
  • 5
    large eggs
  • 1/4
    castor sugar
  • 1/2
    ground almonds
  • 1
    self-raising flour, sifted
  • Icing:
  • 1/2
  • 125
    dark chocolate, chopped into small chunks
  • Raspberries, dusted with cocoa powder to serve


15 mins
Preheat the oven to 160 °C and spray a 23 cm springform cake tin with non-stick cooking spray. Cut out a circle of baking paper to fit the inside of the tin and lightly spray that, too.

Gently warm the chocolate and butter together in a saucepan until just melted. Stir thoroughly until smooth and set aside.

In a large mixing bowl, beat the eggs and sugar for 5–7 minutes until light and fluffy, and pale yellow in colour.

Fold the almonds, flour and melted chocolate and butter into the egg mixture using a
metal spoon.

Pour the batter into the prepared cake tin and bake in the middle of the oven for about 45 minutes until done.

The cake is cooked when a skewer or toothpick inserted into the centre comes out clean.

Remove from the oven and allow to cool in the tin for 15 minutes before loosening the sides and turning out onto a wire rack. Allow to cool completely before making the icing.

To make the icing, warm the cream in a saucepan to just under boiling point and add the chocolate chunks. Stir until the chocolate has melted and the mixture is smooth. Leave to cool slightly before pouring over the cooled cake.

Decorate with cocoa-dusted raspberries and serve.


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