'Incredibly Wonderful Chocolate Cake'

all details

Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in French Provincial Cooking. It is rich, dense and slightly fudgy, but not as cloying as mudcake.

Incredibly Wonderful Chocolate Cake
Photo: Marina Oliphant

Ingredients

250g dark, bitter cooking chocolate

150g castor sugar

150g butter

100g ground almonds

5 free-range eggs, separated

icing sugar

Method

Heat oven to 180C. Melt chocolate, sugar and butter in a bowl over a pot of simmering water. Remove from heat, stir thoroughly to combine, mix in ground almonds, then beat in the egg yolks, one at a time.

Beat egg whites until stiff and peaked, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.

Turn into a buttered and floured 20cm round tin and bake for 40 to 50 minutes.

Leave to cool before removing from tin. Dust with icing sugar to serve.

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  • Main Ingredients - Chocolate
  • Course - Dessert
  • Occasion - Birthday

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6 reviews so far

  • Rating: 4.5 out of 5 stars

    Love this recipe. If you dust the tin with cocoa and use pure icing sugar it's gluten free as well.

    Commenter
    Angelle
    Location
    Melbun
    Date and time
    April 02, 2013, 2:52PM
  • Rating: 4.5 out of 5 stars

    I lived in France for a few months in 1994 and made this cake for visitors often - to rave reviews! I still remember Jill writing '..and I have even been known to eat it for breakfast.' And I have too!

    Commenter
    Gunneya
    Location
    Date and time
    April 12, 2013, 5:55PM
  • Rating: 5 out of 5 stars

    Scrumptiously decadent - baked in slower oven around 160 for 50 - 60 mins produced a wonderfully moist cake. Careful when removing from cake tin as it is fragile. Will make this a family favourite.

    Commenter
    Pocolina
    Location
    Date and time
    May 19, 2013, 6:51PM
  • Rating: 4.5 out of 5 stars

    Wow! I am not known for my cake baking skills but this recipe made me a winner. I baked it the day before then refrigerated it until 3 hours before serving. It was awesome!

    Commenter
    AnnieMcX
    Location
    Woolloomooloo
    Date and time
    May 27, 2013, 12:11AM
  • Rating: 4.5 out of 5 stars

    I like to entertain but I dont love cooking. This cake is enjoyable to make, its not fiddly and it is delicious. I serve with homemade raspberry sauce and dollop cream. Decendant and fabulous. I always get good feedback from my guests.

    Commenter
    dolls
    Location
    Date and time
    August 13, 2013, 3:37PM
  • Rating: 5 out of 5 stars

    I've been making this cake since it first appeared in The Age years and years ago. I originally made it for my friend, who is coeliac. But it's since become my favourite chocolate cake.

    Commenter
    TanO
    Location
    Date and time
    February 22, 2014, 4:34PM

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