Kathryn's chocolate cake


3 people made this

About this recipe: A smooth, silky, rich and indulgent French-style super chocolaty treat. This is not too sweet and even if over-cooked (which is pretty easy to do) the taste is still fantastic.


Serves: 12 

  • 500g dark chocolate (55% cocoa solids minimum)
  • 250g butter, roughly chopped
  • 8 eggs
  • 100g sugar
  • 50ml Armagnac or a brandy liqueur
  • 20-25 stoneless prunes soaked in Armagnac (or brandy liqueur) for a few hours
  • creme fraiche or fromage frais, to serve
  • icing sugar, to dust

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Break the chocolate into a small bowl, add the butter and melt them both over hot water. Cool a little.
  2. Preheat oven to maximum temperature.
  3. Whisk the eggs and the sugar until pale and thick, and the whisk leaves a trail (or beat in a food processor on high speed for about 5 minutes)
  4. Using a balloon whisk, fold the and sugar mixture into the melted chocolate, combining well. Whisk in the Armagnac.
  5. Line the base of a 20cm, round springform cake tin with parchment paper and scatter the prunes over it. Pour in the cake mixture.
  6. Put the cake tin onto a baking tray and bake on the middle shelf of the oven for 10 minutes, until the edges start to form a dark crust (Keep an eye on it because it over-cooks very easily).
  7. Carefully remove from the oven and cool in the tin for 3 hours. Then refrigerate for 6 hours, or overnight.
  8. To serve, invert the cake onto a serving plate, so as the prunes are on the top. Cut with a knife that has been heated in hot water and then dried. Serve each (small!) slice with a dusting of icing sugar and creme fraiche or fromage frais.

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Reviews (2)


Followed the instructions to the latter. Unfortunately for myself and family we find this quite bitter, I don't particularly like overly sweet cakes but a bit of sweetness I think we would of preferred. I can imagine this would be great for some but for us. No - 15 Aug 2012


I Tried This And It Was Gone In Seconds With My Husband. I Would Recomend It Highly.Rated. - 27 Feb 2012

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