The World’s Most Chocolately Chocolate Cake

or, as it’s know in our house, Clovis Cake. (made as a wedding cake for my son Thomas and daughter-in-law)

Grease and line an 8”/20cm cake tin
6oz/170g butter
6 oz/170g caster sugar
8 oz/225g melted plain or milk chocolate
8 oz/225g roughly chopped milk or plain chocolate
6 oz/170g ground almonds
6 eggs, separated
3 oz/85g fresh breadcrumbs
3 tablespoons cocoa powder
Grated rind and juice of 1 orange
Pinch of salt

Beat the butter and sugar together, then stir in the melted chocolate with the ground almonds, egg yolks, breadcrumbs, cocoa powder and the rind and juice of the orange. Whisk the egg whites with the pinch of salt and fold into the cake mixture with the chopped chocolate.
Pour into the tin and bake at 180C/350F/gas mark 4 for about 1hr 40mins.

Cool in the tin for 10 mins before turning out.

Melt 5 oz/140g plain or milk chocolate with a 5 fl oz/125ml carton of double cream in a bowl over warm water. Cool, then chill for 30 mins until lightly thickened then pour over the cake to cover.
Cool and store in an airtight tin.

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