Spiced chocolate cake

Prep: 30 mins
Cook: 55 mins
Spiced chocolate cake
A delicious citrus and chocolate cake with hints of spice throughout.
 

Topping

150g chopped dark chocolate

150g soft butter

6 large eggs

250g granulated sugar

1 tsp vanilla extract

100g ground almonds

1 tsp ground cinnamon

1 pinch of ground cloves

Zest of 1 clementine

4 teaspoons instant espresso powder

Juice of 1 clementine

15g butter

1 tbsp caster sugar

¼ tsp ground cinnamon

50g flaked almonds

Preheat the oven to 180°C / 350°F / Gas mark 4.

Butter the sides and line the bottom of a 23cm spring form tin.

Melt the chocolate and butter together in a heatproof bowl, in a microwave or suspended over a pan of simmering water, and set aside to cool slightly.

Beat the eggs, sugar and vanilla together until thick, pale. They should at least double in volume.

Gently add and mix in the ground almonds, cinnamon, cloves, clementine zest and espresso powder.

Pour and scrape in the melted, chocolate and butter, gently folding these in.

Pour into the prepared tin and bake in the oven for 35–40 minutes.

Remove from the oven, and sit it on a wire rack, draped with a clean tea towel, to cool completely.

In a small non-stick frying pan, put the clementine juice with the butter, sugar and cinnamon and melt everything together, then let it sizzle for a minute and begin to caramelize before adding the almonds.

Stir everything together, and keep it moving.

Remove to a plate and cool.

Un-spring the cake and transfer to a cake stand or plate.

Serve with the almonds spooned over or on the side of eat portion.

Serves
10-12 slices

Preparation Time
30 minutes

Cooking Time
55 minutes

Main ingredients
Dairy, Chocolate, Fruit, Eggs, Sugar, Spice, Nuts

Recipe Type
Cakes & Baking

Special Info
Gluten free

Level of Difficulty
Medium

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