Choc Almond Cake

Episode 83 - Choc Almond Cake


  • 60g Butter
  • 200g Dark Chocolate
  • 2 tbsp Brown Sugar
  • 4 Large Eggs
  • Icing Sugar
  • 85g Ground Almonds
  • 5 tbsp Self Raising Flour
  • 1 Lemon
  • Fresh Raspberries (Optional)


  1. Pre heat oven to 180°C and line a round cake tin with grease proof paper.
  2. Cut the butter in to pieces and then place in the bowl with chocolate and microwave on high for about 2 mins stirring every thirty seconds until melted.
  3. Once it has melted stir in brown sugar and egg yolks.
  4. Whisk the egg whites until standing in peaks, whisk in icing sugar until stiff.
  5. Stir in a spoonful of whites with almonds and flour in to choc mix.
  6. When well mixed fold in remaining whites.
  7. Spoon mixture in to tin, and bake for 40 – 45 mins.
  8. Berry Sauce: Dust the cake with icing sugar, puree berries with the juice of half a lemon and icing sugar, serve with cake.