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Chocolate Almond Cake

  • Author: Recipe Winners, cake recipe by Jill Dupleix
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8-12 serves


Jill Dupleix’s ‘Incredibly Wonderful Chocolate Cake’ recipe is an adaptation of a superb Elizabeth David recipe. It is rich, dense and slightly fudgy, but not in a cloying way like mud cake. It’s a winner!



  • 250g (9 ounces) dark cooking chocolate  finely chopped – see notes
  • 150g (5 1/4 ounces) castor sugar
  • 150g (5 1/4 ounces) butter
  • 5 large eggs, separated
  • 100g (3 1/2 ounces) almond meal (almond flour)
  • 1/4 cup toasted slivered almonds


  • 1 cup thickened (heavy) cream
  • 200g (7 ounces) dark chocolate – see notes


ganache – make your ganache before starting the cake

  • in a small saucepan add cream and chopped chocolate
  • bring to a simmer and stir till chocolate is melted and mixture is combined
  • remove from heat and refrigerate till cool and thickened (about an hour)


  • preheat oven to 180c  (350f) on bake, not fan force
  • butter and flour a 20cm (8 inch) cake tin an cut a disc of baking paper for the base
  • melt butter, sugar and chocolate in a bowl over a saucepan of simmering water
  • remove from heat and stir thoroughly
  • add almond meal (almond flour) and blend, then beat in egg yolks, one by one
  • in a separate bowl beat egg whites till stiff and peaked
  • add a couple of spoonfuls of egg whites and mix to slacken the mixture, then gently fold through remaining egg whites
  • pour mixture into cake tin and bake for 45-50 minutes
  • leave cake in the tin to cool
  • remove cake from tin
  • spread ganache over cake top and sides and sprinkle toasted almonds over cake
  • serve and enjoy!


  • we used Lindt Dessert 70% Cocoa cooking chocolate
  • Category: cakes and desserts
  • Method: baking
  • Cuisine: English

Keywords: chocolate and almond cake