Moist chocolate cake
This rich and moist chocolate cake is dense, sticky and decadent. The frosting is pure heaven and difficult to resist eating before the cake is even finished
- Serves: 10 persons
- 200g and extra for buttering unsalted butter
- for lining the tin plain flour
- 300g dark chocolate (70 per cent cocoa solids)
- 6eggs, separated
- 200g golden caster sugar
- 150g ground almonds
- a squeeze of juice lemon
- 4rounded tbsp apricot jam
- 500g pack marzipan
- 200g dark chocolate (70 per cent cocoa solids)
- 75g unsalted butter
- 2tbsp double cream
Step 1Heat the oven to 180C/ fan 160C/gas 4. Butter, flour and line the base of a 23cm springform cake tin with baking parchment.
Step 2Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir.
Step 3Whisk the egg yolks with the sugar until pale and very thick. Mix in the melted chocolate and butter. Stir in the almonds.
Step 4Whisk the egg whites and lemon juice until they hold a stiff peak. Stir a large spoonful into the chocolate to loosen the mixture then fold in the rest. Spoon into the tin and bake for about 1 hour until the cake has formed a crust and a skewer comes out with cooked-looking crumbs. Cool in the tin.
Step 5Melt the jam, sieve and use to brush the top and sides of the cake. Roll the marzipan out into a large, thin circle. Lay over the cake, covering the top and sides. Smooth and trim off any excess. Brush with jam.
Step 6Melt the chocolate, butter and cream together. Stir until smooth. Set aside to cool and thicken. Spoon the icing on the top of the cake and use a palette knife to smooth it down over the sides. Leave to set.