Elizabeth David's Chocolate Cake – a delicious recipe with bittersweet chocolate, unsalted butter, espresso, dark rum, sugar, whole blanched almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 300.
2
Butter and flour an 8-inch round cake pan.
3
In a large heatproof bowl set over a pan of simmering water, combine the chocolate with the butter, espresso and rum and stir until melted and smooth.
4
Remove the bowl from the heat and stir in the sugar and ground almonds.
5
Let the chocolate mixture cool slightly, then beat in the egg yolks, 1 at a time.
6
In a clean stainless-steel bowl, beat the egg whites to stiff peaks.
7
Stir 1/3 of the beaten whites into the chocolate mixture, then fold in the remaining whites until fully incorporated.
8
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9
Let the cake cool completely on a rack before inverting it onto a platter.
652
kcal
Calories
44
g
Fat
51
g
Carbs
15
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 7 ingredients. The key ingredients include: 5 ounces bittersweet chocolate, chopped, 6 tablespoons unsalted butter, 1 tablespoon brewed espresso, 1 tablespoon dark rum, 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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