A chocolate cake to remember Vienna...


  • 4 ozs (110g) best quality dark chocolate 62% cocoa solids
  • 2 tablespoons (2 American tablespoons + 2 teaspoons) Red Jamaica Rum or strong coffee
  • 4 ozs (110g/1 stick) butter, preferably unsalted
  • 4 ozs (110g/1/2 cup) castor sugar
  • 3 free-range eggs
  • 1 tablespoon (1 American tablespoon + 1 teaspoon) castor sugar
  • 2 ozs (55g/scant 1/2 cup) plain white flour
  • 2 ozs (55g/scant 1/2 cup) whole almonds

Chocolate Icing

  • 6 ozs (175g) best quality dark chocolate 62% cocoa solids
  • 3 tablespoons (3 American tablespoons + 3 teaspoons) Red Jamaica Rum or strong coffee
  • 6 ozs (175g/1 1/2 sticks) unsalted butter
  • crystallized violets or toasted almonds or praline




  1. Preheat the oven to 180ºC/350ºF/gas mark 4.
  2. Grease two 7 inch (18 cm) sandwich tins and line the base of each with greaseproof paper.  
  3. Melt the chocolate with the rum on a very gentle heat, peel the almonds and grind in a liquidiser or food processor they should still be slightly gritty.
  4. Cream the butter, and then add the castor sugar, beat until light and fluffy.  
  5. Beat in the egg yolks. Whisk the egg whites with a pinch of salt until stiff.  
  6. Add 1 tablespoon (1 American tablespoon + 1 teaspoon) of castor sugar and continue to whisk until they reach the stiff peak stage.  
  7. Add the melted chocolate to the butter and sugar mixture and then add the almonds.  
  8. Stir in 1/4 of the egg white mixture followed by 1/4 of the sieved flour.  
  9. Fold in the remaining eggs and flour alternatively until they have all been added.
  10. Divide between the two prepared tins and make a hollow in the centre of each cake.

IMPORTANT: Cake should be slightly underdone in the centre. Sides should be cooked but the centre a little unset.  Depending on the oven, it can take between 19 and 25 minutes.
Chocolate Butter Icing

  1. Melt best quality chocolate with rum. Whisk in unsalted butter by the tablespoon. Beat occasionally until cool.
  2. When the cake is completely cold, fill and ice with the mixture.  
  3. Pipe the remaining icing around the top and decorate with crystallized violets or primroses or toasted flaked almonds.