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Rich Chocolate Almond Cake

A decadent, easy-to-make chocolate and almond cake topped with a glossy whisky-infused chocolate glaze. Perfect for dessert with espresso.

BakingVegetarianDessertGluten FreeChocolateAlmonds

Estimated Nutrition

Per Serving Total
Calories 765.1 kcals 6120.4 kcals
Carbohydrates 59 grams 472.1 grams
Fat 54.5 grams 435.6 grams
Protein 9.8 grams 78.2 grams
Cook Time
45 mins
Produces
8 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
250
g
Dark Chocolate
chopped
250
g
Caster Sugar
200
g
Dark Chocolate
for the glaze, chopped
Dairy
1
piece
Butter
melted, for greasing the tin
210
g
Butter
5
piece
Eggs
free-range, beaten
50
ml
Milk
for the glaze
75
g
Butter
for the glaze
Liquids
1
piece
Whisky
to taste
NutsSeeds
75
g
Ground Almonds

Steps

  • Preheat the oven to 160°C.
  • Butter a 23cm cake tin and line the base with greaseproof paper.
  • Melt the chocolate, butter, and sugar in a bowl over simmering water until smooth.
  • Cool the mixture slightly, then beat in the eggs and fold in the ground almonds.
  • Pour the batter into the tin and bake for 45 minutes until the centre is set.
  • Cool the cake completely in the tin.
  • Melt the glaze chocolate, milk, and butter over simmering water and stir in the whisky.
  • Cool the glaze for 10 minutes until thickened slightly.
  • Remove the cake from the tin and pour the glaze over the top.