Name: Florence White’s ‘Really Delicious’ Chocolate Cake
Yield: Makes: 8–12-portion cake
Ingredients: 230 g / 8 oz plain dessert chocolate, coarsely grated; 90 g / 3 oz plain flour; 120 g / 4 oz ground almonds; few drops of vanilla essence; 230 g / 8 oz butter; 230 g / 8 oz caster sugar; 6 eggs, separated

Preparation info

Makes:
8–12
-portion cake

Difficulty
Simple

Appears in

Cakes

By Geraldene Holt

Published 2011

About

The recipe for this cake appeared in a yellowing newspaper-cutting that fell from a 1920s cookery book that I was given. The flavour combination of chocolate pieces with ground almonds in the sugar-crusted cake does indeed justify its name – this is a good keeping cake that I bake again and again.

Ingredients

230 g / 8 oz caster sugar
230 g / 8

Method

Measure 60 g / 2 oz of the caster sugar and set aside for the top of the cake. Cream the butter with the remaining caster sugar until light and fluffy. Gradually beat in the egg yolks and the vanilla

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Florence White’s ‘Really Delicious’ Chocolate Cake

Ingredients

Method

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