This cake is pure fun deliciousness. Which, to me, is basically what the Easter long weekend is all about.
Chocolate, chocolate, more chocolate, and throw some smashed up candy on the top, just for kicks!
For those of us little ducklings who have left the nest, and have no kiddies of our own, I’m sad to say that Easter chocolate is a little thin on the ground. My parents no longer furnish me with obscene amounts of chocolate at Easter, and neither do I have the excuse of some little ones to go crazy in the chocolate aisle.
So here I was thinking woe is me.
But have no fear! I quickly came to my senses, and devised this cake as a way of all of us non-children/non-parents to enjoy our wildest chocolate dreams, without fear of going absolutely berserk in the candy aisle.
Which, just quietly, is what would happen if you let me go in there.
I based this concoction on a flourless chocolate cake; aka the little black dress of cakes. It’s just so easy, I can knock one of these up in my sleep, and they are always a crowd-pleaser.
Atop of the melting, fudgy squishiness of the cake, I slathered over a simple Nutella mousse, tumbled on some raspberries, and because trashy is my middle name, a dusting of crushed honeycomb.
What I like most about this cake, other than it’s deliciousness, is it’s SNAZZINESS.
It’s just such a jazzy, cheerful little cake. It’s not very big, so if there’s only two of you, you won’t be left with mountains of cake. But it’s perfect for any dinner party as well. It’s like the perfect day-to-night cake. During the day it’s informal and cheery, and at night, it’s elegant and festive.
And I should also mention that this is super easy cake, perfect for anyone who’s not a huge baker, or even for doing with kids!
Have a brilliant long weekend everyone!
- 8 oz (200g) dark chocolate, 70% cocoa solids at least
- 1 + ½ sticks (150g) butter
- ½ cup (100g) caster sugar
- ⅔ cup (100g) ground almonds
- 4 eggs, separated
- pinch of salt
- ½ cup (125ml) cream
- ¼ cup nutella
- ¼ cup sour cream (optional, you could just use all regular cream)
- 1 cup raspberries
- 1 crunchie bar, smashed
- Preheat the oven to 180C/375F and grease and line an 8 inch/20 cm cake tin.
- Place the chocolate and butter in a heatproof mixing bowl, and microwave until melted - I did two bursts of 45 seconds, stirring between them.
- Once the chocolate is melted add the sugar and ground almonds and stir well to combine.
- Separate the eggs, placing the whites into a mixing bowl, and the yolks into the chocolate mixture. Stir the yolks into the chocolate.
- Whisk the whites with a pinch of salt until the reach stiff peaks. Fold the whisked egg whites gently but confidently into the chocolate batter, until there are no white streaks remaining.
- Pour the batter into the cake tin, and bake for 30-35 minutes, or until the cake is risen, and only barely wobbles if you gently shake the pan. A skewer will come out with a lot of crumbs on it.
- Set the cake aside to cool completely.
- To make the Nutella mousse, place the cream, nutella and sour cream (if using), into a stand mixer and whip them until they reach soft peaks.
- To serve, pile the Nutella mousse onto the cake, and scatter over the raspberries and honeycomb. Enjoy!