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Fudgy nut cake


  • Preheat oven to 170°C fan forced (180°C normal).
  • Gently melt the cooking chocolate with the butter in a double boiler. Add the cocoa, mix well and allow to cool.
  • Then place the eggs, caster sugar and vanilla in another bowl and cook over the pot of simmering water, beating with a hand mixer until very pale and thick. Remove from the heat and continue to beat for a few minutes to cool.
  • Then, using a metal spoon, carefully fold the sugar mixture into the chocolate mixture and mix well, before mixing in the nuts.
  • Spray a springform cake tin with oil and line the base with baking paper. Then pour in the cake mixture and cook in the oven for about 35 mins until firm to the touch, but moist inside. (DO NOT OVER COOK.) Allow the cake to cool in the pan. Then unmould and dust with a little extra cocoa and icing sugar.
  • from "The Baking Bible" by Linda Collister


  • 350 gm dark cooking chocolate
  • 175 gm unsalted butter, diced
  • 55 gm Dutch cocoa
  • 5 large eggs
  • 250 gm caster sugar
  • 1 tspn vanilla essence
  • 100 gm chopped nuts, eg. macadamias, pecans, walnuts
  • cooking oil spray
  • icing sugar

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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