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Nutrition: per serving

  • kcal347
  • fat26g
  • saturates9g
  • carbs25g
  • sugars20g
  • fibre2g
  • protein6g
  • salt0.2g
    low

Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Line a 25cm square cake tin with non-stick baking parchment. Put the chocolate and butter in a microwave-proof bowl, cover and cook on High for 30 secs. Stir, continue to cook for 30 secs until the chocolate has nearly melted. When cool, but still melted, stir in half the sugar and the egg yolks.

  • step 2

    Whisk the whites to firm peaks, add the remaining sugar, then whisk again until glossy. Stir 1 tbsp into the chocolate along with the ground almonds and breadcrumbs, then fold through the rest of the chocolate. Transfer to the tin, top with pecans. Bake for 25-30 mins. Cool in the tin for 10 mins, then lift onto a wire rack to cool completely. Cut into squares to serve.

Recipe from Good Food magazine, May 2006

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Comments, questions and tips (10)

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Overall rating

A star rating of 3 out of 5.6 ratings

tarzanelli

question

How much bread is 5 tbsp please?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It's about 40 - 50g. We hope this helps. Best wishes, BBC Good Food Team.

motoko

This cake was a sure success. So chocolatey and delicious. I did less caster sugar and less butter , to try lessen d calories and it still came out OK. I was wondering whether next time I use 3 instead of 4 eggs. Any advise?

lydiamaria50

This is a lovely chocolate recipe, I used good quality chocolate. Also used my homemade breadcrumbs. But for a nice touch I put small chunks of white chocolate in the mixture before baking. Will definitley make again! 27 July 2010

mrswaller2

this is lovely. to make sure the cake doesn't fall apart, just use a teaspoon of xanthan gum - works a treat! .............yummy!!

tebrod

A star rating of 4 out of 5.

It does easily fall apart, but has got a nice taste of rich dark chocolate and it is not too sweet. Will make it again.

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