Claudia Rodens Chocolate Cake

Rate this recipe

Preparation info

  • Serves


    • Difficulty


Appears in

Chocolate: The Food of the Gods


By Chantal Coady

Published 1993

  • About

Claudia says this recipe is Sephardic. The original version included melted butter, but she and I both prefer this version without it. Easy to make, this delicious cake is not overly rich, and is a favourite with all the family and the party piece of Simon Roden, my brother-in-law.


  • 8 oz (250 g) best-quality bittersweet or semisweet (dark) chocolate
  • 2 tbsp milk
  • 4 oz (125 g) finely ground blanched almonds
  • ¾ cup (6 oz/175 g) sugar
  • 6 eggs, separated
  • superfine (caster) sugar for decoration
  • butter and cake flour for the cake pan


Preheat the oven to 350°F (180°C/Gas 4). Lightly butter and flour a 10 in/25 cm. springform cake pan with a removable base.

Melt the chocolate with the milk in the top of a bain-marie. Mix together with the ground almonds, sugar and egg yolks and beat well. Beat the egg whites until stiff, then fold into the chocolate mixture.

Pour the batter into the cake pan and bake 45 minutes to 1 hour, depending on whether a drier or moister cake is preferred. Cool in the pan. Remove the sides of the pan and serve the cake on the base. Sprinkle with superfine (caster) sugar.

Part of