Chocolate and Almond Cake with Brandy Cream


Chocolate and Almond Cake with Brandy Cream

Prep Time ~ 25 mins Cooking Time ~ 22 mins
Approx Cost ~ £4 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 8

Tip ~ Take care when melting the chocolate, overheating will cause your chocolate to 'seize'.


For the cake:

125g / 4 ½ oz dark chocolate

4 eggs

150g / 5oz caster sugar

150g / 5oz ground almonds

Icing sugar for dusting

For the brandy cream:

100ml / 3 ½ floz double cream

1 - 2 tbsp icing sugar

2 tbsp brandy or other liqueur like rum



  • Preheat the oven to 180C, Gas mark 4. Prepare two 18cm / 7inch cake tins by oiling the sides and lining the bases with discs of greaseproof paper.
  • Melt the chocolate in a bowl by sitting it over a saucepan of gently simmering water.
  • While the chocolate is melting, place the eggs and sugar in a food mixer and whisk for about 5 - 8 minutes until light and frothy.
  • When the chocolate has melted, allow to cool for a minute, then pour the egg and sugar mixture gradually onto the chocolate, stirring all the time and mix until combined. Gently stir in the ground almonds.
  • Divide the mixture between the two cake tins and place in the preheated oven. Cook for 17 - 22 minutes until the tops of the cakes feel firm in the centre.
  • Allow to cool in the tins for about 10 minutes before carefully transferring to a cooling rack. As they cool, the tops and sides of the cakes will crisp up and crack a little.
  • Meanwhile make the brandy cream. Whip the cream until just stiff and fold in the sifted icing sugar and brandy. Spread the brandy cream on one cake and sandwich the cakes together and dust with icing sugar.