Nutritional Info

Nutrition Facts

Serving Size 1 (52g)

Calories 212
Calories from Fat 10 (5%)
Amount Per Serving %DIV
Total Fat 1.1g 2%
Saturated Fat 0g 0%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 1mg 0%
Sodium 25.2mg 1%
Potassium 124.4mg 3%
Total Carbohydrate 38.7g 13%
Dietary Fiber 1.3g 5%
Sugars 9.6g
Protein 1.2g 2%

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Recipe Description
Everyone's favorite treat, this moist, rich chocolate cake not only tastes fantastic but, thanks to the ground almonds, is also a good source of calcium. Serve with yogurt or low fat creme fraiche.
Prep time
40 min
Cook time
1 hr
Ready In
1 hr 40 min


Serves Tool

Serves To:USMetric
7 Ounce(oz)  dark chocolate
2 Teaspoon(t)  dry instant coffee
1 Cup(c)  unsalted butter, softened
1 Cup(c)  super fine sugar
4   eggs, separated
1 1/4 Cup(c)  almonds, ground
1/2 Cup(c)  cornstarch
1/4 Cup(c)  confectioners' sugar, for dusting
1/4 Cup(c)  creme fraiche, to serve


Preheat the oven to 350 degrees F. Lightly grease an 8 inch loose bottomed cake pan and line the base with parchment paper. Place the chocolate and coffee in a bowl over a pan of simmering water and melt. In a large bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs yolks, one at a time, then stir in the chocolate and coffee mixture, almonds, and cornstarch. In a large, clean bowl, beat the egg whites until they form soft peaks. Fold a quarter of the beaten egg whites into the chocolate mixture to loosen it, then gradually fold in the remainder. Pour the mixture into the prepared pan and bake for 50 to 60 minutes, or until it springs back when touched. Cover the cake with baking parchment after 50 minutes. Allow to cool completely before carefully removing it from the pan. Cut the cake into wedges, dust with a little confectioners' sugar, and serve with creme fraiche or other cream topping, if liked.

Additional notes

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Coffee Chocolate Cake
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