Anouchka’s Chocolate Cake

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

My daughter usually prefers fresh mangoes to chocolate, but sometimes makes an exception in the case of this very special two-chocolate cake.


For the cake

  • 180 g butter, softened
  • 180 g unrefined brown sugar
  • 40 g dark chocolate (70 per cent cocoa)
  • 3 eggs
  • 50 g ground almonds
  • 130 g self-raising flour


    Heat the oven to 180°C/gas 4. Butter a 20cm push-up-bottom or springform cake tin.

    Cream together the butter and sugar with an electric whisk until creamy and fluffy. Melt the chocolate in a bain-marie (that is, in a heatproof bowl over a pan of simmering water). Break the eggs into the butter and sugar one at a time and whisk. The mixture will split, but don’t worry – it will come back once you add the flour. Add the melted chocolate and ground almonds and blend well. Fold in the flour with a large metal spoon, then transfer the mixture to the cake tin.

    Bake for 35 minutes, or until the cake has come away from the sides of the tin, or a knife inserted into it comes out clean. Allow the cake to cool in the tin for 5 minutes before turning out. Then cool completely before icing it.

    To make the icing, sift the icing sugar into a bowl, add the butter pieces and mix with a fork. In a separate small bowl, pour the milk over the cocoa powder and mix until dissolved, then add this to the icing sugar and blend. Spread over the cake and then decorate with grated chocolate.