Perfectly decadent dark chocolate cake (258 calories per serve)


This is the first (and maybe only) time I’ve used the word ‘perfect’ on this blog so it’s not something that I take lightly. The first time I had this cake was from a lovely lady named Liz at my previous workplace. She would make this beautiful cake every few months and it was widely appreciated by all her colleagues. So it was like a dream come true when she shared her recipe with me. I made some slight modifications to it but it is pretty much Liz’s recipe and I absolutely adore this cake.

Serves 16 (tip: cut small slices because it is rich)

Prep time 20 mins
Cook time  20-25 mins

Ingredients
6 eggs, separated
180g caster sugar
50g brown sugar
250g dark chocolate
250g unsalted butter
50g almond flour
35g all-purpose flour, sifted
Cocoa powder, to sprinkle on top
Strawberries, to garnish
23cm round cake tin

Preheat the oven to 180C. My oven is a strange one and I think that it can get a little hotter than what it says it is, especially on warm days. It also has a hot zone in the front right hand corner so it can often cook that side much faster than the others. Each oven is different but there are handy hints on this awesome website (opens new window) to find out where it is.

Slowly melt the dark chocolate and butter on a stove, stirring constantly and making sure that the mixture doesn’t boil. Let it cool slightly and transfer to a large bowl

Separate the eggs and add in the egg yolks, caster sugar, and brown sugar into the chocolate mixture and mix.

In another bowl, beat the egg whites until peaks form. Make sure you don’t let it stand for too long or it will destabilise.

Gradually fold in the egg whites, almond flour and all-purpose flour.

Line a round cake tin (23cm) with a removable base with baking paper. Then pour the cake mixture into the tray.

Bake for 25 minutes and let it cool. The cake should be a bit soft and the centre might be just a little bit moist at first but will harden when it cools.

Invert and sprinkle some cocoa powder and garnish with strawberries. For presentation purposes, you may want to trim the edges as the baking tray will leave an uneven finish. Liz would serve it with some cream and it was divine that way (excluded from calorie count).

Thermomix adaptation

Ingredients
250g dark chocolate
250g unsalted butter
6 eggs, separated
180g caster sugar
50g brown sugar
50g almond flour
35g all-purpose flour, sifted
Cocoa powder, to sprinkle on top
Strawberries, to garnish
23cm round cake tin

In a large bowl that fits into the Varoma, weigh in the butter and dark chocolate. Place 500ml of water and steam for 8 minutes / Varoma / speed 2. Mix through with spatula until fully combined and set aside.

Preheat the oven to 180C or 160C fan forced. Line a round cake tin (23cm) with a removable base with baking paper.

Rinse and dry mixing bowl with cold water to cool it down. Place the butterfly whisk and add the egg whites. Whip for 2 minutes / speed 3.5 or until stiff peaks form.

Place the egg yolks, caster sugar, brown sugar, almond flour and all-purpose flour. Don’t remove the butterly whisk and mix for 2 minutes / speed 3. While it is mixing, gradually pour in the melted chocolate through the hole in the lid until fully incorporated.

Pour the cake mixture into the lined cake tin.

Bake for 25 minutes and let it cool. Invert and sprinkle with some cocoa powder. Garnish with strawberries (optional). The cake should be a bit soft and the centre might be just a little bit moist at first but will harden when it cools. Serve with whipped cream or ice cream.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s