Easy rich chocolate cake from River Cottage Every Day (page 384) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for caster sugar.

  • etcjm on June 05, 2020

    Very good dessert cake. So many chocolate cakes are so similar in ingredients and I cook chocolate cloud cake and brownies often. This with the small amount of ground almonds and (in my case gluten free) plain flour just changes the texture slightly. Eaten with extra thick double cream. Very rich and tasty. Hope it's as nice cold tomorrow. Will be done again.

  • eliza on March 21, 2019

    This is a lovely cake and so easy to make. I love the addition of ground almonds with the chocolate. I made a half recipe and baked in a smaller tin at 350 convection for 25 minutes. It doesn't rise a lot; the final texture is more brownie like and less like a fluffy cake. Will definitely make this again and again. (This recipe is available on epicurious, however the final 2 ingredients seem off to me. In the original recipe both flour and ground almond are at 50 g; I would stick with those amounts.)

  • ithyt on September 27, 2015

    9.13 Great dessert cake.

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