The Ultimate Moist and Dense Chocolate Cake

Decadent and delicious with a cup of tea or coffee, but even better as a pud. served just slightly warm with thick cream.   Not glamorous to look at, the cake has a cracked and slightly crisp top concealing dark unctuousness beneath.


100g chocolate, I use Bourneville​

100g butter (block, not baking marg.)

4 eggs

125g caster sugar

80g ground almonds

15g plain flour

3 tbsps. Amaretto or strong coffee (liquid)

20cm or 8" spring release cake tin, well greased and bottom lined with baking parchment

Oven 180c or 160 fan


  • Melt the chocolate and butter together in a bowl suspended over a pan of hot water

  • Whisk the eggs and sugar together until very thick and pale in colour

  • Stir the ground almonds and flour together and then whisk them into the egg mixture

  • Stir the Amaretto or coffee into the chocolate

  • Slowly whisk the chocolate mixture into the eggy almond mixture

  • Pour into the prepared tin and bake for approximately 40 minutes, by which time the cake should have formed a cracked pale crust and a knife inserted should come out with moist dark crumbs sticking to it.

  • Cool in the tin

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