250 of Nearly Everything Chocolate Cake

250 of Nearly Everything Chocolate Cake

Time: 1 hrs 10 mins


  • 250 g salted butter
  • 250 g bittersweet dark cooking chocolate, broken into squares (Belgian is best)
  • 8 eggs
  • 250 g caster sugar
  • 250 g ground almonds
  • 150 g bittersweet dark chocolate, extra


  • 1 Preheat the oven to 180 degrees Celsius.
  • 2 Grease the base an 8-9inch diameter springform cake tin, and line with greaseproof or baking paper.
  • 3 Melt the butter and chocolate in a double boiler. Stir every so often and set aside to cool when there are no lumps.
  • 4 Separate the eggs into two different bowls (put the yolks into a larger bowl).
  • 5 Beat the yolks, then add the caster sugar. Beat until pale, thick and creamy.
  • 6 Add the almonds, and mix to combine well (ensure that there are no lumps of ground almonds).
  • 7 Add the chocolate mixture and stir until well combined.
  • 8 Beat the egg whites until stiff peaks form.
  • 9 Gently fold into the chocolate almond mixture until well combined.
  • 10 Pour into the prepared cake tin and bake for 40-50 minutes. Make sure the top does not burn, when a skewer is inserted there will still be some mixture attached to it, but it will be soft as opposed to uncooked (sorry, this bit is hard to explain).
  • 11 Remove from the oven and leave to cool in the tin.
  • 12 When cool, remove from the tin. You will need to run a knife around the edges. Put on a plate after having removed the baking paper on the base.
  • 13 Melt the remaining chocolate until there are no lumps (normally 2 or 3 squares go missing along the way!), and pour in stages over the cake until the chocolate is evenly spread down the sides and over the top.
  • 14 This is very rich but is nice served with orange sorbet to cut through the richness.
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