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Sweets and puddings

Chocolate heaven

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Try Beaulieu Chocolate Studio for the chocolate (and maybe a nice gift) and lots of shops stock New Forest Marque eggs


  • 4 medium eggs
  • 170g caster sugar
  • 1 tsp vanilla extract
  • 200g dark chocolate finely chopped
  • 200g butter melted but not hot
  • 250g ground almonds
  • 2 tbsp icing sugar

Cooking Instructions

  1. Preheat oven to 170ºC, gas 3
  2. Line the bottom of a 24cm round cake tin with baking parchment and oil the sides
  3. Beat the eggs, sugar and vanilla until pale and thick enough to hols a trail
  4. Fold in the chocolate, butter and almonds
  5. Place in the cake tin and bake for 45-50 mins until just firm to the touch
  6. Cool in the tin then turn out and place on a plate
  7. Sieve the icing sugar over the top shortly before serving

Delicious served with a dollop of crème fraîche and maybe some early raspberries.

Don’t be disappointed when it comes out of the oven, the icing sugar disguises the cake

As there is no flour in this dessert it is suitable for those who have a wheat intolerance.