Fudgy 5-Ingredient Chocolate Cake

Stonesoup is a blog about helping you make simple meals. It’s about meals that tasteEaster Cake
good, use healthy whole ingredients and can be made (mostly) in minutes.

Most recipes are quick and easy and only require 5 to 10 ingredients.

We are featuring a delicious easter treat this week! A great one to try with the kids on the weekend.

Fudgy 5-Ingredient Chocolate Cake

This cake is gluten free, dense and fudgy, yet at the same time it’s light and lovely.

This will make enough for 6 or possibly 8 if everyone is feeling virtuous.

100g (3.5oz) butter

200g (7oz) 70% cocoa solids chocolate, chopped into chunks

4 eggs

100g (3.5oz) caster sugar

100g (3.5oz) almond meal

1. Preheat oven to 180C (350F). Melt butter and grease a 20cm springform cake tin.

2. Add chocolate chunks to the hot butter and allow to stand off the heat.

3. Meanwhile, separate eggs. Whisk whites with a pinch of salt until white and foamy and the volume doesn’t seem to be increasing any more.

4. Gently scatter in the sugar and keep whisking eggs for a minute or so. Then attend to the chocolate mixture.

5. Stir the melted chocolate and butter together. Add egg yolks. Stir. Add nuts. Stir.

6. Gently combine chocolate mixture with egg white mixture. Transfer to your prepared cake tin.

7. Bake for 20-30 minutes or until the top feels firm with a springy mass underneath. Cool on a wire rack.


sugar-free – use 85% cocoa solids chocolate and replace the caster sugar with erythritol or a commercial erythritol / stevia blend like Natvia.

‘easter’ cake – serve with a ‘nest’ of marscapone on top and pile on a heap of little chocolate Easter eggs – I used a mixture of white, milk and dark chocolate eggs.

different nuts – I often use hazelnuts or pecans instead of the almond meal. Most nuts will work well here.

For more great recipes from Stone Soup, visit the website here.

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