„Lightening“ Chocolate Cake

I got this recipe from my dear neighbour.

It really is prepared as fast as lightening and is super tasty and very chocolatey. The cake doesn’t bake very high but it’s super moist almost like a brownie so you don’t need any extra filling.

For the cake in the photo I used fondant cutters to cut out some snow flakes. Decorated with fresh fruit and dusted with icing sugar is a tasty variation too.


4 eggs (size M)

200 g dark chocolate

200 g sugar

200 g butter/margarine

200 g ground almonds

8 g baking powder

1 pinch salt

1 tsp vanilla extract

possibly 1-2 dessert spoons flour

Icing sugar for dusting



Preheat oven to 140°C fan-forced or 160°C upper/lower heat

Grease sides of round baking tin, 24-26 cm and dust with flour, line base with baking paper

Melt chocolate and butter/margarine over water basin, stir well and set aside to cool

Put sugar, almonds, baking powder and salt into a bowl and mix briefly with a whisk

Pour in cooled chocolate/butter mixture and stir until combined

Beat eggs and vanilla extract briefly in a bowl and add to mixture. Stir until combined

If you used larger eggs and the mixture is very runny you can add 1-2 dessert spoons of flour

Pour into your prepared tin and bake for 40-50 minutes. Every oven bakes differently. Poke in a skewer after 40 minutes. As the cake is very moist the skewer will not come out totally clean. My cake usually bakes for about 50 minutes and I cover it with aluminium foil for the last 10 minutes.

Leave cake to cool for 10 minutes. Then turn out onto a cake rack to cool completely. Place on a serving plate of your choice and dust with icing sugar before serving.

Have fun baking this cake!