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Chocolate espresso cake


  • Preheat oven to 185°C.
  • Place the chocolate, butter and coffee in a double boiler and gently melt, stirring now and again.
  • Cream the sugar and egg yolks in a mixer for about 8-10 mins until pale and yellow. Gradually add the chocolate mixture, continually whisking. Then stir in the almonds using a metal spoon.
  • In another bowl, whip the egg whites to stiff peaks and gently stir into the cake mixture, a spoonful at a time with a rubber spatula.
  • Then lightly spray a springform cake tin with oil and put a large round of greaseproof paper in the base.
  • Pour the cake mixture into the tin and cook in the oven for 20 mins. Turn the heat down to 165°C and cook for a further 40 mins.
  • Set the cake aside to cool, slice and serve at room temperature with thickened cream and berries on the side.


  • 185 gm dark cooking chocolate, cut into pieces
  • 185 gm unsalted butter, diced
  • 50 ml very strong espresso coffee
  • 185 gm caster sugar
  • 6 eggs, separated
  • 185 gm blanched almonds, roasted & coarsely ground
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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