Spiced chocolate cake
Prep:
30 mins
Cook:
55 mins
A delicious citrus and chocolate cake with hints of spice throughout.
Topping
150g chopped dark chocolate
150g soft butter
6 large eggs
250g granulated sugar
1 tsp vanilla extract
100g ground almonds
1 tsp ground cinnamon
1 pinch of ground cloves
Zest of 1 clementine
4 teaspoons instant espresso powder
Juice of 1 clementine
15g butter
1 tbsp caster sugar
¼ tsp ground cinnamon
50g flaked almonds
Preheat the oven to 180°C / 350°F / Gas mark 4.
Butter the sides and line the bottom of a 23cm spring form tin.
Melt the chocolate and butter together in a heatproof bowl, in a microwave or suspended over a pan of simmering water, and set aside to cool slightly.
Beat the eggs, sugar and vanilla together until thick, pale. They should at least double in volume.
Gently add and mix in the ground almonds, cinnamon, cloves, clementine zest and espresso powder.
Pour and scrape in the melted, chocolate and butter, gently folding these in.
Pour into the prepared tin and bake in the oven for 35–40 minutes.
Remove from the oven, and sit it on a wire rack, draped with a clean tea towel, to cool completely.
In a small non-stick frying pan, put the clementine juice with the butter, sugar and cinnamon and melt everything together, then let it sizzle for a minute and begin to caramelize before adding the almonds.
Stir everything together, and keep it moving.
Remove to a plate and cool.
Un-spring the cake and transfer to a cake stand or plate.
Serve with the almonds spooned over or on the side of eat portion.
Serves
10-12 slices
Preparation Time
30 minutes
Cooking Time
55 minutes
Main ingredients
Dairy, Chocolate, Fruit, Eggs, Sugar, Nuts, Spice
Recipe Type
Cakes & Baking
Special Info
Gluten free
Level of Difficulty
Medium
