Nuttty, Overdose on Chocolate Cake

Nuttty, Overdose on Chocolate Cake

A sinfully chocolate cake, ideal for when you need to indulge in chocolatey goodness.

Ninitha Koya


  1. 1 Chocolate spread (bottle)
  2. 125 Grams Butter
  3. 100 Grams almond , ground
  4. 1 Tablespoon coffee
  5. 6 Egg , Separated
  6. 1 Pinch salt
  7. 100 Grams dark chocolate
  8. 125 Millilitres Cream (for Icing)
  9. 125 Grams Dark chocolate (for Icing)
  10. 1 Tablespoon coffee Strong (for Icing)
  11. 0.5 Cup almond Toasted flakes (for Icing)
  12. 125 Millilitres Cream
  13. 125 Grams Dark chocolate
  14. 1 Tablespoon Coffe
  15. 0.5 Cup Almond flakes , toasted


40 mins
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    Preheat the oven to 180 degree Celsius

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    In large bowl, whisk together the egg whites with a pinch of salt to form soft peaks

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    In a another bowl cream together the butter and chocolate spread.

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    Add to it the coffee, eggs and the ground almond one by one. Mix well

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    Then fold in the melted dark chocolate

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    Now, spoon a large dollop of the flully egg white in to the chocolate mix and combine thoroughly

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    Fold in the remaining egg whites, one third at a time, until everything has been folded well. Don't be too heavy handed as we need the batter to be light airy.

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    Pour the batter into a greased springform tin and bake for about 35-40 minutes

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    Once done, remove from oven and leave the cake to cool.

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    Meanwhile, on low heat, add the chocolate to the cream

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    As it begins to melt, add the coffee

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    Once the chocolate has melted completely, take it off the heat and whisk well until the mixture thickens

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    Now, pour the icing over the cake and spread well, over the sides too. Let it be messy. Messy is yummy

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    Scatter the toasted almond flakes on top.

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    Dig in!

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