Warm Chocolate Cake with Vanilla Ice Cream


Preparation info

  • Difficulty


  • Makes


    cake ( 24 cm )

Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

This recipe is bound to make any chocoholic happy. When preparing this recipe, make sure you don’t leave the cake in the oven too long, as you want it to retain its moist centre.


  • 200 g (7 oz) high-quality semi-sweet chocolate (70% cocoa)
  • 200 g (7 oz) butter
  • 4 eggs
  • 125 g ( oz) sugar
  • 60 g ( oz) flour
  • 40 g ( oz) ground almonds
  • ½ tsp cinnamon
  • 1 pinch salt
  • 1 tsp vanilla extract


  • Butter for the tin
  • Cocoa powder or icing sugar (confectioner’s sugar) for dusting
  • Vanilla ice cream for serving


Chop the chocolate finely and coarsely dice the butter. Add both to a saucepan and slowly melt over low heat, stirring constantly. Remove the saucepan from the heat and leave the chocolate mixture to cool to lukewarm. Preheat the oven to 180°C (350°F/Gas mark 4). Line the bottom of a springform tin with baking paper. Butter the sides of the tin.

Add the eggs and sugar to a large bowl and whisk until foamy. Stir in the chocolate mixture. Combine the flour with the ground almonds, cinnamon and salt in another bowl. Gently fold the dry ingredients and the vanilla extract into the chocolate and egg mixture until everything is well combined.

Transfer the dough to the tin and level the top. Bake the chocolate cake for 20–25 minutes. It will still be a little moist inside with a soft, almost runny centre. Leave to cool to lukewarm, then dust with cocoa powder. Remove from the tin and cut into slices. Serve with vanilla ice cream.