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Nigella's Christmas Spiced Chocolate Cake

I've stashed it away in the freezer - just like Nigella told me to do - ready for Christmas Eve when I will be serving it with some Cointreau Cream.

The smell of this cake was amazing, with the orange zest, espresso and cinnamon. I was little bit worried about adding the cinnamon as I am not a huge fan - but I've given it a go and if the smell is anything to go by it will taste just fine.

150g Dark Chocolate
150g Butter
6 Eggs
250g Sugar
1 tsp Vanilla Extract
100g Ground almonds
1 tsp Cinnamon
Pinch of ground cloves (I didn't have any so didn't add this)
Zest of 1 Orange (Nigella uses a clementine)
4 tsp Instant Espresso powder

Step 1: Make sure all ingredients are at room temperature.
Step 2: Preheat oven to 180c. Butter sides and line base of 23cm springform tin.
Step 3: Melt chocolate and butter together in microwave and set aside to cool
Step 4: Beat eggs, sugar and vanilla until thick, pale and moussy. They should have doubled in size.
Step 5: Fold in ground almonds, cinnamon, orange zest and espresso powder.
Step 6: Fold in Chocolate mixture.
Step 7: Pour into tin and bake for 35-40 minutes
Step 8: Place tin on cooling rack and don't unlock tin until cooled completely.

You can freeze it for up to 1 month or it will last for 3 days.


  1. Ohh I bet it will taste wonderful. I love any cake with almonds and spicies, it always makes them lovely and moist.

  2. This is going to be one lovely tasting cake for Christmas Eve Beth! Lovely bake!

    Rosie x

  3. This will be fantastic on the big night with the Countreau cream. I can see you're getting prepared:D

  4. yummmmm, that sounds like such a wonderful cake!

  5. Chocolate with a little spice..oh so nice!!!

  6. That sounds very Christmassy with all those spices!

  7. Oh my. I could eat a huge slice of this right now. Looks fantastic.

  8. I'm sure it's going to taste divine, it looks lovely! I might make it as I love cinnamon and sprinkle it on my porridge every day!

  9. How organised of you! I'm impressed!

  10. That is a great idea Beth! I am going to give this one a go and the cointeau cream sounds yummy. I just so happen to have a bottle of cointreau in the cupboard.

  11. Hi. I also made this spiced chocolate cake last year for xmas and it went down a storm. I have since adapted the recipe so I can eat it any time of year. I took out the spices and used lots of orange zest and replaced the esspreso with 4tbsp of fresh orange juice. Then did the almonds as per recipe but missed out the cinnamon. Really tasty, lighter (although still pretty rich) alternative. Claire


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