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Bake of the Week: Fallen chocolate cake

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This version is chocolate heaven. It’s a recipe specially created by Ruth Hinks of Peebles.

Ruth is a World Chocolate Master – even though she failed Home Economics at school!

Lovely on its own or served with a big dollop of cream, it’s enough to make even the most dedicated of dieters relax a little.

Go on, just for today . . .

You’ll need

  • Melted butter for greasing
  • 30g blanched/ground almonds
  • 25g plain flour
  • 90g dark chocolate (finely chopped)
  • 50g cocoa powder
  • 220g caster sugar
  • 125ml boiling water
  • 2 medium egg yolks
  • 1tbsp brandy
  • 4 egg whites
  • Icing sugar to dust


1. Preheat oven to 200°C, 400F or gas mark 6.

2. Line base of a 20cm cake ring with baking paper, brush sides with melted butter.

3. Mix almonds and flour in a processor until the mix resembles breadcrumbs (or use ground almonds and mix with flour).

4. Mix chocolate, cocoa powder and 165g of caster sugar in a large bowl.

5. Add boiling water. Whisk until chocolate has melted and the mixture is smooth.

6. Whisk in the egg yolks and brandy.

7. Combine the almond and chocolate mixtures together and beat until combined.

8. Whisk the egg whites until they form soft peaks and gradually add the remaining caster sugar.

9. Keep whisking until stiff peaks form and slowly fold into chocolate mix.

10. Pour the mixture into the cake ring and bake for 30-35 minutes or until a few moist crumbs stick to a skewer when inserted into the centre.

11. Cool in the cake ring on a wire rack (it will sink as it cools).

12. Remove cake from the cake ring. Invert on to a plate and remove the paper lining from the base. Turn upright.

13. Dust with icing sugar and serve.

Recipe courtesy


Twitter celebrates #ChocolateCakeDay

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