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Chocolate Cake: Recipe by Chef Rico, Rutland Arms (V)

Cooking time
30 mins
Makes 1 cake
Chocolate Cake: Recipe by Chef Rico, Rutland Arms (V)

Everybody should have a chocolate cake recipe of some description, and once mastered this easy variation of a brownie will see you through emotionally-trying times and dinner party quandaries. The original recipe, which used ground almonds, was divulged to me after a visit to the amazing Baratxuri in Ramsbottom. We tried making it with desiccated coconut instead and the results were life-changing.


  • 6 eggs
  • 400g sugar
  • Pinch of salt
  • Half teaspoon bicarb
  • 300g desiccated coconut
  • 350g dark chocolate
  • 300g olive oil
  1. Beat the eggs, sugar, salt, bicarb and dessicated coconut together in a bowl until homogenous. They can all be added at the same time.

  2. Melt the dark chocolate and olive oil together. The easiest way to do this is to put them in the microwave for 30 seconds at a time.

  3. Bake in a lined tray loosely covered with foil at around 180°C for 30 minutes. These final measurements are approximate, as you might have a deeper tray and all oven thermometers lie anyway. It's better to trust your judgement with stuff like this.

  4. Once the cake is completely cool, pop it in the freezer for an hour or until it is sufficiently rigid to be cut cleanly with a sharp knife. This is a useful technique for getting really clean portions out of sponges and so on, as they take freezing very well.

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