Super Rich Chocolate Cake

Serves 12


  • 400g butter
  • 450g dark chocolate, roughly chopped
  • 8 Henergy cage free eggs, separated
  • 1 cup caster sugar
  • 125g ground almonds
  • 1 cup flour
  • 1/3 cup (80ml) strong black coffee


  1. Preheat the oven to 170 C. Grease and line a 26cm round cake tin.
  2. Melt the butter and chocolate and butter together in a bowl over a saucepan of simmering water.
  3. In a large mixing bowl beat the egg yolks and sugar until pale and creamy.
  4. Add the melted chocolate to the egg mixture along with the ground almonds, flour and coffee.
  5. In a separate bowl beat the egg whites until just stiff, gradually fold the egg whites into the chocolate mixture.
  6. Spoon the batter into the prepared tin and bake for 1 hour or until a skewer inserted into the middle of the cake comes out clear.
  7. Allow to cool in the in before turning out.
  8. Dust with cocoa to serve.
  9. We like to serve ours with raspberry coulis made by processing frozen raspberries and a little icing sugar together and then straining through a seive.