• Difficulty Medium
  • 8 Ingredients


Try this HEAVENLY CHOCOLATE CAKE it's to die for!! ha, ha!!!


  • 200g good bitter chocolate
  • 100g ground almonds
  • 1tbsp brandy or cognac
  • 100g butter
  • 3 eggs separated
  • 1tbsp strong black coffee
  • 100g caster sugar
  • icing sugar to coat/dust


  1. Combine chocolate, brandy and coffee in a heat proof bowl over a pot of simmering water or in the microwave. Stir when melted, add butter and sugar, stirring well until melted. Remove from heat and add almonds, then stir in lightly beaten egg yolks. Beat egg whites until stiff and peaky. Stir a spoonful of the whites into the mixture to lighten it, then gentle fold in the rest and turn into a buttered, paper lined 18cm cake tin and bake at 160oC for 45 minutes. Leave to cool completely before turning out.


I serve a thin slice at the end of dinner. The only accompaniment it needs is an "angel's breath" of icing sugar through a fine mesh sieve before serving!

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