Rich chocolate cake

  • 2 hrs 30 mins cooking
  • Serves 12
  • Print


Rich chocolate cake
  • 180 gram dark eating (semi-sweet) chocolate, chopped coarsely
  • 60 gram butter, chopped coarsely
  • 5 eggs, separated
  • 1 tablespoon brandy
  • 1/2 cup (60g) ground almonds
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/3 cup (75g) caster (superfine) sugar
  • 125 gram fresh raspberries
  • 1/2 cup (125ml) pouring cream
  • 180 gram dark eating (semi-sweet) chocolate, chopped finely


Rich chocolate cake
  • 1
    Grease 2-litre (8-cup) pudding steamer, line base with baking paper.
  • 2
    Stir chocolate and butter in large saucepan over low heat until smooth. Remove from heat, cool 10 minutes. Stir in egg yolks and brandy, then ground almonds and sifted flour.
  • 3
    Beat egg whites in medium bowl with electric mixer until soft peaks form. Add sugar, beat until sugar dissolves. Fold egg white mixture into chocolate mixture, in two batches. Spoon mixture into steamer.
  • 4
    Place steamer, without lid, in 4.5-litre (18-cup) slow cooker, pour enough boiling water into cooker to come halfway up side of steamer. Cook, covered, on high, about 2 hours or until cake feels firm.
  • 5
    Remove steamer from cooker. Turn cake immediately onto baking-paper-lined wire rack to cool.
  • 6
    Meanwhile, make chocolate ganache. Bring cream to the boil in small saucepan. Remove from heat, add chocolate, stir until smooth. Stand at room temperature until spreadable.
  • 7
    Spread cake with chocolate ganache, top with berries.


There's no need to cover the pudding steamer with foil or a lid because it is covered when the lid is placed on the cooker.

More From Women's Weekly Food