Good afternoon friends,
Today I’m sharing a recipe, one that I’ve made before, but will no doubt become a new Christmas tradition.
This Christmas Spiced Chocolate Cake, can be prepared, baked and decorated in just over an hour. A simple recipe, with the most delicious smooth, light and flavoursome cake.
Although Nigella labels this a cake, I wouldn’t personally, as it’s flourless and doesn’t have this consistency, I would say it’s more of a gooey spiced pudding.
Photo from Nigella’s site
Click on the link below for the recipe, or read on for the information and a few step by step pictures.
Christmas Spiced Chocolate Cake
For the cake
- 150 grams chopped dark chocolate (I used 1 while Terry’s Dark chocolate Orange)
- 150 grams soft butter
- 6 large eggs
- 250 grams granulated sugar
- 1 teaspoon vanilla extract
- 100 grams ground almonds
- 1 teaspoon ground cinnamon
- 1 pinch of ground cloves
- zest of 1 clementine (or satsuma)
- 4 teaspoons instant espresso powder
For the topping
- juice of 1 clementine (or satsuma)
- 15 grams butter
- 1 tablespoon caster sugar
- ¼ teaspoon ground cinnamon
- 50 grams flaked almonds
- Take anything you need out of the fridge to bring it to room temperature. The only truly important thing, however, is that the eggs aren’t cold, so if they are, just put them into a bowl (I use the KitchenAid bowl I’m going to whisk them in later) and cover with warm water for 10 minutes
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Butter the sides and line the bottom of a 23cm / 9 inch springform tin.
- Melt the chocolate and butter together in a heatproof bowl, in a microwave according to the manufacturer’s instructions, or suspended over a pan of simmering water, and set aside to cool slightly.
- Beat the eggs, sugar and vanilla together until thick, pale and moussy. They should have at least doubled in volume, even tripled. If you’re using a freestanding mixer, as I do, this is effortless.
- Gently fold in the ground almonds, cinnamon, cloves, clementine/satsuma zest and espresso powder, taking care not to lose the air you have whisked in, then, finally, pour and scrape in the melted, slightly cooled, chocolate and butter, folding gently again.
- Pour into the prepared tin and bake in the oven for 35–40 minutes, by which time the top of the cake should be firm, and the underneath still a bit gooey.
- Remove from the oven, and sit it on a wire rack, draped with a clean tea towel, to cool completely.
- To make the topping for the cake, put the clementine/satsuma juice into a small, preferably non-stick, frying pan with the butter, sugar and cinnamon and melt everything together, then let it sizzle for a minute or so and begin to caramelize before adding the almonds.
- Stir everything together, and occasionally tip the pan to keep it all moving; what you want is for all the liquid to disappear and the nuts to look shiny and be coated thinly in a fragrant, orange-scented toffee.
- Remove to a plate and cool.
- Unspring the cake and transfer to a cake stand or plate; I am brave enough to take it off its base sometimes, but don’t if you’re scared. Remember this cake, however intense and elegant within, has a rather ramshackle rustic appearance on the outside.
- (My cake was curved at the top and a bit crumby, I flipped mine over, which I think looks more enticing)
- Scatter with the almonds, mainly letting them pile up in the centre of the cake, but drop a few here and there all over the top. And serve with the cointreau cream.
My cake did not look anything like the picture, it wasn’t as ‘stable’, but it tasted like a dream. I dropped off slices to family, and to our neighbour with a variety of double cream, whipped cream and custard.
If you give this recipe a go please let me know!