May 07, 2010


This is one of my all-time favourite cakes. It is really quick and easy to make. And I've never met anyone who didn't like it. It is rich with chocolate and very moist and keeps for 2-3 days (it even gets better after a few days). Also, this cake is perfect for people who don't have much experience with baking as the recipe is extremely easy and very robust.

Although it is a great cake as it is, I felt like trying something a little different today. Since I made this cake for a friend who enjoys drinking wine, I used dessert wine to add a little twist.

Best Chocolate Cake Ever
Adapted from a recipe of Annemarie Wildeisen

200g butter
200g dark chocolate (I usually use chocolate with ca. 46% cocoa)
200g ground almonds
150g brown sugar
1 packet of vanilla sugar
1 pinch of salt
3 eggs
40g flour
2 tsp baking powder

Prepare a springform pan with a diameter of about 24-28cm (line the bottom with baking paper, butter and flour the side).
Preheat the oven to 160°C.

Melt the butter and roughly chopped chocolate over a water bath.

In a separate bowl mix the almonds, sugar, vanilla sugar and salt. Add the chocolate-butter-mix.

Lightly scramble the eggs and add them to the chocolate-mix.

Immediately before baking, add the flour and the baking powder. Quickly mix everything together, pour into the springform pan and bake for about 40-50 min.

To test if the cake is ready, insert a cake needle. If it comes out clean, the cake is ready, if there is still batter sticking to the needle let it bake for a few more minutes.

Once the cake is cool, sprinkle with icing sugar.


When adding the eggs, add also 100ml dessert wine. Use 60g of flour instead of 40g.

I found that the wine adds a fruity flavour and the chocolate flavour is not as heavy as it usually is. And it goes perfectly with a glass of dessert wine.

All in all, I'm really pleased with the outcome of today's experiment.

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