Brandied chocolate cake







Cook Time

45-50 Min


  • 100g/4oz dark chocolate (at least 70% cocoa solids, broken into small pieces
  • 2 tablespoons strong black coffee
  • 4 eggs
  • 100g/4oz caster sugar
  • 100g/4oz plain flour, sifted
  • 4 tablespoons brandy
  • whipped cream or ice cream, to serve
  • Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in round springform cake tin.
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir in the coffee and put aside until cooled.
  • Beat the eggs, gradually beat in the sugar and continue beating until soft and creamy. Fold in the flour alternately with the cooled chocolate mixture.
  • Pour the mixture into the prepared tin, and bake in the oven for 30–35 minutes. Leave in the tin to cool for 10 minutes before turning out onto a wire rack. While the cake is still warm, sprinkle the brandy over, then chill overnight. Serve with whipped cream or ice cream.
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