The Little Black Cake!

The best chocolate cake ever!  You can serve it as a rich yummy cake or as a delicious dessert.  Demonstrated it to a group the other day – not a crumb left!  It went down reallywell and the group were convinced of its easiness, and went home ready to cook!  Here it is –

250g dark chocolate (about 70 per cent cocoa solids), broken into chunks

250g butter, cut into cubes

4 medium eggs, separated

200g caster sugar

50g plain flour

50g ground almonds


Grease 23cm springform cake tin and line the pace with parchment.

Put the chocolate and butter in a heat proof bowl and place over a pan of simmering water.  Stir until butter and chocolate have melted.

Whisk the egg yolks and sugar together until well combined.  Stir the melted chocolate and butter into the egg and sugar mixture.  Fold in the flour and almonds.

In a separate bowl whisk the egg whites until they hold firm peaks.  Stir in a large spoonful of egg white into the chocolate mixture to loosen it and then fold in the rest of the egg white, keeping in as much air as possible.

Pour mixture into the prepared  tn.  Place in preheated oven to 170C  and bake for 30 minutes until only just set.  It should still wobble slightly in the centre.  Leave to cool in the tin for 10-15 minutes, before releasing the tin.

Serve warm or cold with a dollop of thick cream or Greek yogurt.


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