Chocolate cake with chocolate icing

Chocolate cake

A recipe from France: The Cookbook

Preparation: 20 minutes

Cooking: 50 minutes

Serves: 6 people


70g (2½oz) butter, plus extra for greasing

140g (4¾oz) chocolate, chopped

4 eggs, separated

90g (3¼oz) flour

140g (4¾oz) sugar

1 teaspoon flavouring, such as rum, Kirsch or orange-flower water

1 quantity chocolate icing 

Candied fruit, such as cherries, oranges and angelica, to decorate


Preheat the oven to 150°C/300°F/Gas Mark 2. Grease a cake tin with butter.

In a pan, melt the chocolate with the butter over a very low heat. Remove from the heat and stir in the egg yolks, one by one, followed by the flour and sugar.

In a separate bowl, whisk the egg whites and flavouring to stiff peaks. Fold into the chocolate mixture. Pour into the prepared cake tin and bake for 50 minutes.

When the cake comes out of the oven, allow to cool, then cover with the chocolate icing and decorate with candied fruit.