Elizabeth David'S Chocolate Cake – a delicious recipe with bittersweet chocolate, espresso, brandy, butter, ground almonds, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 290u00b0 F. Butter an 8-inch cake pan generously.
2
In a double boiler, melt the chocolate with the coffee and brandy. Add the butter and melt, then add the almonds and sugar and mix well. Remove from the heat and stir in the egg yolks one at a time, adding them only after the previous one has been thoroughly mixed in. In a separate bowl, beat the egg whites to stiff peaks. Fold into the batter and pour the batter into the buttered cake pan. Bake in the center of the oven for about 50 minutes. This is a dense and moist cake so don't expect the cake tester to come out dry. Depending on your oven, it may take up to 20 additional minutes to cook.
3
Remove from oven, allow to cool on a rack, then, once cool, invert onto a serving plate. I like to dust the top with confectioners' sugar and it's particularly pretty if you put a paper doily on top so as to get a lacy effect. I find this cake is intense and rich, but if you need an addition, stiffly beaten and very boozy whipped cream is a good one
620
kcal
Calories
44
g
Fat
44
g
Carbs
16
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 8 ingredients. The key ingredients include: 4 ounces bittersweet chocolate, roughly chopped, 1 tablespoon espresso or strong coffee, 1 tablespoon brandy or other hard liquor (I've used grappa in a pinch), 3 ounces butter, plus extra for greasing the pan, and more.
Yes, Elizabeth David'S Chocolate 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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