A Rich Chocolate Cake
A community recipe by snowyNot tested or verified by Nigella.com
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Preheat the oven to gas 4/350F/180C. Grease and line an 8 " [20cm] spring form cake tin. Melt the chocolate, and cream the butter and sugar together till light and fluffy. Stir in the ground almonds, egg yolks and the melted chocolate. Whisk the egg whites till stiff and fold them into the mixture carefully. Pour into the tin and bake for 45-50 mins till the cake is firm to touch. As this is a rich cake, the top might sink and crack a bit - this is OK!. Leave the cake in the tin for a few minutes then put it onto a wire rack. When cake is cool, spread it with the apricot jam. Melt the chocolate and the butter together and spread over the top of the cake.
Preheat the oven to gas 4/350F/180C. Grease and line an 8 " [20cm] spring form cake tin. Melt the chocolate, and cream the butter and sugar together till light and fluffy. Stir in the almond meal, egg yolks and the melted chocolate. Whisk the egg whites till stiff and fold them into the mixture carefully. Pour into the tin and bake for 45-50 mins till the cake is firm to touch. As this is a rich cake, the top might sink and crack a bit - this is OK!. Leave the cake in the tin for a few minutes then put it onto a wire rack. When cake is cool, spread it with the apricot jam. Melt the chocolate and the butter together and spread over the top of the cake.
Introduction
This is a rich cake which can be eaten with a cuppa or as a dessert with some creme fraiche and/or raspberries. It's my mum's recipe, hence the ozs!
This is a rich cake which can be eaten with a cuppa or as a dessert with some creme fraiche and/or raspberries. It's my mum's recipe, hence the ozs!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: -
Metric
U.S.
For the Cake
- 175 grams dark chocolate
- 110 grams softened butter
- 110 grams caster sugar
- 110 grams ground almonds
- 4 eggs
For the Topping
- 50 grams dark chocolate
- 30 grams butter
- 2 tablespoons apricot jam
For the Cake
- 6⅙ ounces bittersweet chocolate
- 3⅞ ounces softened butter
- 3⅞ ounces superfine sugar
- 3⅞ ounces almond meal
- 4 eggs
For the Topping
- 1¾ ounces bittersweet chocolate
- 1 ounces butter
- 2 tablespoons apricot jam
Method
A Rich Chocolate Cake is a community recipe submitted by snowy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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