Chocolate cake with flambéed fruit

It's served with fruit, it must be healthy!
recipe, chocolate, cake
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Recipe from: 28 September 2015



  • 300
    dark chocolate
  • 65
    soft butter
  • 190
    castor sugar
  • 6
    large eggs, separated
  • 45
  • 15
  • 250
    assorted nuts, roughly chopped (such as pistachios, almonds and walnuts)
  • icing sugar, to serve
  • 6
    nectarines or apples
  • 30
    brown sugar
  • 45
  • 250
    tub mascarpone


Melt the chocolate and set aside.

Beat the butter until light. Gradually add the castor sugar, then mix in the egg yolks one at a time. Add the chocolate slowly, along with the flour, brandy and nuts and set aside.

Beat the egg whites with two pinches of salt until peaked and white. Fold in the chocolate mixture and pour into a greased spring-form cake tin. Bake in a preheated oven for 30 minutes.

Halve the fruit and dust with brown sugar. Heat a non-stick frying pan and sauté the fruit until caramelised. Add the grappa and light with a match to flambé.

To serve:

Dust the cake with icing sugar and top with the flambéed fruit. Serve with a dollop of mascarpone.

Text and image source: Ideas magazine

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