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A Rich Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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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!

Ingredients

Serves: -

Metric Cups

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.

  • 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.
  • Tell us what you think