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.

Baking Vegetarian Dessert Gluten Free Chocolate Almonds

Estimated Nutrition

Calories

765.1

kcal / serving

6120.4 kcal total

Carbs

59g

per serving

472.1 g total

Fat

54.5g

per serving

435.6 g total

Protein

9.8g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Dark Chocolate

chopped

250

Caster Sugar

200

Dark Chocolate

for the glaze, chopped

Dairy

piece

Butter

melted, for greasing the tin

210

piece

free-range, beaten

for the glaze

for the glaze

Liquids

piece

Whisky

to taste

NutsSeeds

Ground Almond

Method

Butter a 23cm cake tin and line the base with greaseproof paper.

Preheat the oven to 160°C.

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.