Black Cake

    1 hour

    This is a yummy, flourless, fail proof chocolate cake - the base and the filling are the same: one is baked while the other is just chilled. Use fresh eggs and good quality chocolate - preferably with 70% cocoa, and don't over bake the base.

    Victoria, Australia
    9 people made this

    Serves: 12 

    • 6 eggs
    • 200g caster sugar
    • 200g butter, softened
    • 120g ground walnuts
    • 3 tabs cocoa
    • 150g dark chocolate, melted
    • double cream and sugar to taste (3-4 tablespoons, depending on how sweet you want it to be)
    • grated chocolate or walnuts to decorate

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. In a medium bowl beat yolks and sugar with electric mixer until pale and creamy.
    2. In a second bowl beat well together butter, ground walnuts, melted chocolate and cocoa.
    3. In a third bowl beat egg whites until they are firm.
    4. Gently mix all together and divide in two parts.
    5. Place the first part in a greased round (21 cm base) cake pan, base lined with baking paper and bake for 30 min on 180 degrees C / 160 if fan forced.
    6. Place the second part of the mixture in the fridge.
    7. When the first part is baked and cooled, cover it with the second, and finish all with double cream whipped with sugar.
    8. Decorate with extra walnuts and chocolate.
    9. Keep in fridge.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    Altered ingredient amounts. Just a short note about the double cream: 4 decilitres is 400 ml, and you can use thickened cream instead of double cream - it's easier to whip...  -  28 Apr 2009


    It is fail proof! I made this cake for the first time for a 25th wedding anniversary celebration and it was a hit. Chewy moist and rich, I'll be making it again for sure. I made it another third bigger, to serve 16 people, so I used 8 eggs, 267 gm sugar/butter, etc and it came out perfect. I made it the day before the party and kept it in the fridge adding the cream layer in the afternoon about 6 hrs before it was served and it was just lovely! Thanks Gina :-)  -  18 Oct 2013


    it is a very easy & doulist cake so i recommend it  -  27 Jul 2009