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Calories: 3756
Prep Time 20 minutes
Cook Time 1 hour


  • 4 oz plain chocolate
  • 4 oz butter
  • 4 eggs
  • 4 oz icing sugar sifted
  • 2 oz self- raising flour
  • 2 oz ground almonds

for the topping

  • 8 oz plain chocolate


  • Line and grease a deep 23 cm (9 in) round cake tin.
  • Heat the chocolate and butter together in a bowl above a saucepan of hot, not boiling, water until melted. Cool slightly. Stir well and remove from the heat.
  • Whisk together the eggs and icing sugar until pale and very thick. Fold in the chocolate and butter mixture, then fold in the flour and almonds.
  • Pour the mixture into the prepared tin and bake in a moderate oven for about 1 hour, or until a metal skewer inserted into the centre of the cake comes out clean. Turn out on to a wire rack to cool.
  • For the topping, melt the chocolate, and quickly smooth over the cake with a palette knife. Leave to cool. Decorate as shown.

Microwave Tip

  • To melt chocolate in the microwave, break into squares and place in a bowl. Microwave for 4-6 minutes until soft.


Oven temperature 180°C, 350°F, gas 4,
Calories: 3756 kcal
Carbohydrates: 373 g
Protein: 55 g
Fat: 254g
Saturated Fat: 134 g
Trans Fat: 4 g
Cholesterol: 899 mg
Sodium: 1117 mg
Potassium: 1316 mg
Fiber: 26 g
Sugar: 289 g
Vitamin A: 3785 IU
Calcium: 336 mg
Iron: 15 mg
Dishes Cakes
Cuisine British
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