MOIST CHOCOLATE CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 300g (10oz) dark chocolate, chopped
  • 250g (8oz) butter, room temperature
  • 5 eggs
  • ½ cup (115g) sugar
  • 1 ¼ cups (170g) all purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ cup (85g) almond meal

Directions

  • Preheat the oven to 150ºC/300ºF. Line the base of a 23cm* (9in) round cake pan with non-stick baking paper – I used waxed paper sprayed with cooking spray.
  • Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside.
  • Place the eggs and sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until pale and thick. Sift the flour and baking powder over the egg mixture and gently fold through with the almond meal and chocolate mixture.
  • Line the base of a 23cm* (9in) round cake pan with non-stick baking paper. Pour the mixture into the prepared pan and bake for 50 minutes or until cooked when tested with a skewer.
  • Cool in the pan.
  • Pour icing over the cake while still hot; spread with a palette knife or the back of a spoon if necessary.

Notes

Categories: Dessert 

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