Almond chocolate sweet cake recipe



The main trick for this cake is to resist taking a small portion only!


Preparation time: 20 minutes

Cooking time: 30 minutes

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Serves: 4 people

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  1. Preheat the oven to 160˚C.
  2. For the cake mixture;
  3. Grease and line a 20 cm or 8inch loose bottom round cake tin with baking parchment.
  4. Place the chocolate in a glass bowl set over a saucepan of simmering water over low heat.
  5. When melted, remove the bowl from the saucepan and add the butter, cube by cube, stirring until smooth.
  6. Then fold in half of the sugar and the ground almonds.
  7. In a separate bowl, whisk the egg whites to a soft peak and slowly add the leftover caster sugar. Continue to beat until a light meringue texture has formed.
  8. Next, stir in the egg yolk into the cooled chocolate mixture. And immediately after, fold the egg white meringue very gently.
  9. Pour the mixture into the prepared cake tin, smooth over the top and place in the oven.
  10. Bake for 40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not a too wet mixture). Be careful not to overcook so the cake retains a moist consistency.
  11. Remove from the oven and let cool completely in the tin.
  12. For the chocolate ganache;
  13. Prepare the chocolate ganache by bringing the cream to the boil in a small saucepan. Remove the saucepan from the heat and combine the 50g of chocolate and honey. Stir until smooth and pour over the cooled cake. Set aside for 5 minutes until the ganache has started to set. Carefully stick each chocolate finger around the cake and layer extra in the centre of the cake.
  14. prinkle a few marshmallows and maltesers. Place in the fridge to allow the chocolate ganache to set.
  15. When ready to serve add your favourite sweets over the cake and bring to the table!
  16. Enjoy within 2 days.

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