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Nigella's Christmas Spiced Chocolate Cake


Nigella's Christmas Spiced Chocolate Cake

Nigella's Christmas Spiced Chocolate Cake
The smell of this Christmas spiced chocolate cake was amazing, with the orange zest, espresso and cinnamon. Serve with raspberries for a fruity twist.



FLOURLESS CHRISTMAS SPICED CHOCOLATE CAKE



Yield: 10

Flourless Christmas Spiced Chocolate Cake

A flourless christmas spiced chocolate cake
prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients:

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)
tsp Instant Espresso powder
Raspberries and chocolate sauce to serve

instructions

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 the tin until cooled completely.



8 comments

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

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

    Rosie x

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

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

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

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

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

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  8. 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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