Elisabeth Ayrton

Chocolate Cake to keep well

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a particularly good chocolate cake: it will keep 3 or 4 weeks in an airtight tin and also deep-freezes very well. The recipe comes from the Macadam collection in Edinburgh.

Ingredients

  • 4 oz. (120 g.) butter
  • 4 oz. (120

Method

Line an 8-inch (20-cm.) cake tin with buttered greaseproof paper, covering the bottom with a double thickness.

Cream the butter and sugar and add the well-beaten eggs. Stir in the ground almonds an