Chocolate Cake

Preparation info
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By Claudia Roden

Published 1986

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  • 250 g (8 oz) bitter or plain chocolate
  • 2 tablespoons m


Melt the chocolate with the milk in the top of a double saucepan over boiling water. Mix the melted chocolate with the ground almonds, sugar and egg yolks, and beat well. Fold in the stiffly beaten egg whites and pour into a buttered and floured cake tin, preferably one with a removable base. Bake in a preheated moderate oven (