Vegetarian food blog featuring delicious and nutritious home cooked recipes, creative baking and luscious chocolate.

Chocolate & Almond Cake

Mother’s Day! Another opportunity to try out a new cake. A friend had posted a comment a few weeks ago giving a recipe for a flourless and what looked to be a rather rich and delicious cake which had come via way of her aunt. I have to say I was rather looking forward to giving this one a go.

When I’d first noted the recipe I assumed it would be dead easy as there were only 5 ingredients involved. Unfortunately for me, I didn’t look at the method that closely and with only a couple of hours to go before having to leave with the finished cake, I realised that the “wretched” creaming method was involved again. Given that this was to be a special cake I thought I’d better do it just so. Faced with a lump of rock hard butter, I proceeded to do some serious ‘working out’ – my arm ached during and after the whole procedure. I think it all paid off in the end, because it was a truly delicious cake – rich, chocolatey and smooth textured. Voted by the foreman of the jury as the best so far. In fact, it would make a great pudding served with clotted cream.
This is what I did:
  • Melted 200g dark chocolate (100g 70% +100g 85%) in a bowl over hot water.
  • Creamed 200g of unsalted butter with 150g light muscovado sugar (the less said about this the better).
  • Mixed in 4 egg yolks and 200g ground almonds.
  • Added chocolate.
  • Beat egg whites with a 1/4 tsp salt until firm then fold into the cake mixture.
  • Spooned into 23cm round tin and baked at 170°C (gas 3/4) for 40 mins.
  • When cool, turned out and dusted top with cocoa powder


  1. Suelle

    6th September 2009 at 9:53 pm

    If I’m faced with a large block of cold butter which needs creaming, I soften it, a few seconds at a time, in the microwave, on a medium setting.

  2. Choclette

    14th September 2009 at 12:41 pm

    Thanks Suelle – a useful tip. I don’t have a microwave and I also have a really cold house – hence my aversion to creaming butter. Getting better at getting myself organised now I’m baking more regularly.

  3. JaynesDen

    12th July 2014 at 9:36 pm

    This looks so delicious. A scoop of ice cream on the side would be nice too.


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