• 200 g unsalted butter, plus extra for greasing
  • 200 g organic Fairtrade dark chocolate, broken up
  • 1 tsp Madagascan vanilla extract
  • 5 medium British free-range eggs, separated
  • 150 g Fairtrade caster sugar
  • 100 g ground almonds
  • 50 g cocoa powder sifted
  • 1 tbsp icing sugar, for dusting


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 25cm round springform cake tin.

  2. 2

    Melt the chocolate and butter together in the microwave on High for 1-3 minutes, depending on your microwave, or melt over a pan of simmering water on the hob, taking care not to let any water come into contact with the chocolate. Stir in the vanilla extract.

  3. 3

    Beat the egg yolks with 50g caster sugar until pale in colour, then pour in the chocolate mixture. Fold in the almonds and cocoa powder.

  4. 4

    Whisk the egg whites until stiff, then gradually add the remaining 100g caster sugar until combined. Fold one-third of the egg white into the chocolate mixture, then gently fold in the rest until just blended.

  5. 5

    Spoon into the tin, spreading evenly, and bake for 30-35 minutes. Let the cake stand for 10 minutes before dusting with icing sugar.


    Cook's tip: turn this into a decadent dessert by serving with whipped mascarpone cheese sweetened with icing sugar.

Nutritional Details

Each serving provides
  • Energy 1566kj 374kcal 19%
  • Fat 29.7g 42%
  • Saturates 14.7g 74%
  • Sugars 16.6g 18%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1955kj/467kcal

Each serving provides

17.8g carbohydrate 3.7g fibre 7.0g protein

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