Chocolate Macaroon Cake – a delicious recipe with butter, dark chocolate, caster sugar, eggs, flour, ground almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 300u00b0F. Grease and flour a 10 inch springform cake pan. Melt the butter, half of the chocolate and 1/3 cup sugar in a heatproof bowl set over a pan of simmering water. Remove from the heat and stir in the egg yolks.
2
In a bowl, mix the flour, almonds and baking powder. Beat the egg whites until they form stiff peaks, gradually adding 1/3 cup sugar and a pinch of salt. Gradually fold the flour into the chocolate mixture, alternating with the egg whites, until all are incorporated. Spoon into the pan and smooth the top. Bake for 30-40 mins, until a skewer comes out clean. Remove from the pan and cool on a wire rack.
3
Meanwhile, to make the frosting, gently heat the cream and remaining chocolate in a saucepan, stirring until the chocolate is melted. Pour into a bowl and chill for 3 hours.
4
To assemble, spread the frosting all over the cake. Press the macaroon halves around the edge of the cake and sprinkle the crumbled macaroons on top.
1528
kcal
Calories
101
g
Fat
131
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 125 g butter, softened, 450 g dark chocolate, roughly chopped, 150 g caster sugar, 4 None eggs, separated, and more.
Yes, Chocolate Macaroon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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