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Feature Recipes

Yield: 8 servings

1/2 lb /250g bitter chocolate
1 cup/250ml unsalted butter
1 1/2 cups/375ml icing sugar
1/3 cup /75ml brown sugar
3/4 cup/175ml ground almonds
1/3 cup/75ml all purpose flour
6 eggs, separated

Preheat oven to 325 F. Grease eight 4-inch springform pans and set aside. Melt the chocolate in a stainless steel bowl over simmering water. Combine the butter and the two sugars in the bowl of a stand mixer and beat at medium speed until pale and thick. Add the egg yolks one at a time until well blended. Add the melted chocolate and mix. Add the almonds and flour and mix to combine thoroughly. Whip 4 egg whites to stiff peaks. (Reserve the remaining whites for another use.) Fold into the chocolate batter and mix carefully to combine.

Pour the batter into the prepared pans and bake for 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let the cakes cool to room temperature then remove them from the pans.