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

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).

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