- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 401
- Carbohydrate Content: 24g
- Fat Content: 30g
- Fiber Content: 2g
- Protein Content: 10g
- Saturated Fat Content: 11g
- Sodium Content: 0.66g
- Sugar Content: 22g
Seriously rich chocolate cake Recipe
Seriously rich chocolate cake is a Chocolate cake recipe for 4 - 8 people, takes only 35 mins; recipe has butter, flour and dark chocolate.
Ingredients
- Dark Chocolate - 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
- Egg - 6 large eggs, separated
- Butter - 100g butter, diced, plus extra for greasing
- Caster Sugar - 85g caster sugar
- Salt - pinch of salt
- Ground Almond - 140g ground almond
- Flour - flour, for dusting
- Cocoa Powder - cocoa powder and creme fraiche, to serve
- Kirsch - 1 tbsp kirsch or Cointreau (optional)
Instructions
- Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
- Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
- Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
- To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with creme fraiche.