Triple Chocolate Cake
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 8 – 10 people
This is a reliable chocolate cake to add to your Passover repertoire. It oozes chocolate with every bite ~ your chocoholic guests will be delighted. I serve it during Passover as part of a grand afternoon tea or as a dessert with extra strawberries. It freezes well, so make a double batch and freeze one for later as you know they want another one very soon !
To vary the recipe try adding some chopped dates to the mixture.
Ingredients
- 150g plain chocolate – roughly chopped
- 100g chocolate chips
- 2 tablespoons cocoa powder
- 4 eggs
- 200g caster sugar
- 2 tablespoons Kiddush wine or red table wine
- 1 teaspoon almond essence
- 200g ground almonds
- 150g Rakusen’s Tomar margarine – melted plus 1 tablespoon to grease the tin
Garnish: Icing sugar and sliced strawberries
Method
- Line the base of a 22 cm / 9 inch loose based cake tin with non stick baking parchment paper and grease the sides.
- Pre-heat the oven to 180°C / 350° / Gas mark 4.
- Whisk the eggs and sugar until thick enough to hold a trail. Add the red wine, almond essence, ground almonds, cocoa powder, chocolate chips and plain chocolate and melted margarine.
- Mix well until completely combined.
- Pour into the prepared cake tin.
- Bake for 45 minutes or until just set in the middle and firm to touch.
- Leave to cool and invert onto a serving plate.
To serve the stylish way: Dust with icing sugar and garnish with strawberries
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