This cake should be moist inside with a slightly firmer crust on the outside. The 70% Dark Divine Chocolate and cocoa give a wonderfully rich flavour without being too sweet. Serve with a dollop of thick cream or with the sieved juice of 4 passion fruit for a sharp, clean contrast.
  • 200g 70% Dark Divine Chocolate
  • 150g unsalted butter
  • 5 medium eggs, separated
  • 200g golden caster sugar
  • 3 tbsp strong coffee, cooled.
  • 1 tsp baking powder
  • 100g ground almondsIcing sugar for dusting
Hints and tips:
  • to check whether egg whites are stiff enough- tip the bowl gently on its side- the egg whites should not move from the base of the bowl if they are stiff.
Drink suggestion:
  • A sharp tasting fruit juice or a slightly dry sparkling wine.

Preparation & Quantity: 

Serves 8
Prep time 20 minutes
Cooking time 45-50 minutes 


  1. Lightly grease a 22cm springform tin and line the base with greaseproof paper or baking parchment.   Break the 70% Dark Divine Chocolate into squares, cut butter into small pieces.  Place together in a heavy based pan and melt over a low heat.
  2. Using an electric whisk or hand whisk, beat the egg whites till stiff and then add half the sugar and beat until sugar is mixed through.
  3. Beat the remaining sugar into the yolks until they are creamy yellow in colour and thick.
  4. Add the yolks to the melted chocolate and add the coffee, gently fold together. Fold the egg whites into the chocolate mixture gently.
  5. Mix the baking powder and ground almonds together and then slowly add this to the chocolate making sure it is well mixed in.
  6. Spoon the mixture into the prepared tin and bake in a preheated oven 190c Gas 5 for 45-50 minutes until a skewer inserted into the centre of the cake comes out clean.
  7. Allow the cake to cool in the tin and then run a knife round the edge to loosen it before releasing the clip and lifting away sides.  Cool, dust with icing sugar.
  8. The Cake will keep for up to 1 week or can be frozen for up to three months (do not glaze or dust with icing sugar before freezing).
Variations: substitute ground hazelnuts for ground almonds to give the cake a stronger more nutty flavour. Glaze the cake by melting 150g Darkly Divine in a pan over a low heat with 25g butter and 1 tbsp golden syrup- then spreading over cake and leaving to set before slicing.
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