Confession time: this recipe is not actually mine! I tweaked the original (from Green and Blacks Chocolate Recipes) by using regular dark chocolate, rather than Maya Gold (orange and spices flavoured) simply because I also had strawberries to serve on the side, and I thought plain would work better. It turned out amazing and so easy to make I had to share it!
I hope you have spotted my latest cake stand – I love it! It has holes in the rim for you to weave ribbon through so you can match your cake colours or occasion. Genius! If you are interested I bought it from Next with Christmas vouchers. It took a while to find something we both liked (I think my husband was mostly interested because of what might be served on the cake stand rather than the ingeniousness of the design).
Recipe (serves 6-8):
- 300g dark chocolate (at least 70% cocoa solids)
- 165g slightly salted butter
- 5 eggs
- 275g caster sugar
- 1tbsp ground almonds (plus more for dusting the tin)
- Icing sugar, to dust
Preheat the oven to 180°C.
In a large bowl, melt together the chocolate, sugar, and butter over a pan of barely simmering water. Separately, beat the eggs and almonds together. Once the chocolate mixture has melted, allow to cool slightly while you prep the cake tin.
Grease an 8” cake tin (preferably a springform one) and dust with ground almonds, tapping out the excess.
Now stir the egg mixture into the chocolate mixture, and stir until combined and the mixture has thickened. Pour into the tin and bake for 35mins.
Remove from the oven and remove the sides of the tin. Allow to cool on the base before transferring to a plate. Dust with icing sugar and serve with strawberries and cream.
The cake is lovely and light on the first day and becomes like a lovely fudgy chocolate brownie on the second day. If yours lasts until the third day then you will have to let me know what it is like, there is no way that was happening in my house!