Dark chocolate and sea salt cake

The combination of intense chocolate and crunchy sea salt makes this an indulgent but sophisticated cake


Serves: 8
Preparation time: 15 minutes
Cooking time: 45 minutes


200g dark chocolate

200g butter

200g ground almonds

120g caster sugar

4 eggs, yolks and whites separated

1 tsp salt

sea-salt flakes to garnish


1. Preheat the oven to 160°C/R3.

2. Grease and line a spring-form 9-inch cake tin.

3. Melt the butter and chocolate in a bowl over hot water. Once combined, remove the bowl and let the mixture cool a little before adding the egg yolks, ground almonds and salt.

4. Whisk the egg whites until they make stiff peaks then slowly add the sugar.

5. Gently fold the egg whites into the chocolate and butter mixture.

6. Sprinkle with a little salt on top before putting the cake into the oven. Bake for 45 minutes. Let the cake cool a little before eating.

Recipe and image courtesy of The Abinger Cookery School’s THE CHALET COOK BOOK. Find out more at

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