Yummy cake recipe for the weekend

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Bake a cake for Help for Heroes

Calling all cake fans – Help for Heroes’ annual Colossal Cake Sale is upon us again.

This year the Colossal Cake Sale is supported by celebrity chef James Tanner.

The collaboration between Eggs for Soldiers and Help for Heroes is calling on all baking enthusiasts and cake lovers to stock up on cake ingredients and bake... and the sale of cakes runs until Sunday.

With every pack of Eggs for Soldiers sold 15p is contributed to Help for Heroes, the charity that supports members of the Armed Forces who have been wounded or injured in the line of duty. Money from the sale of cakes also helps the charity – register your sale at www.helpforheroes.org.uk

Get started with this recipe for Rich Chocolate and Almond Cake to serve 4-6, created by chef James Tanner

you will need

250g good-quality dark chocolate, minimum 70 per cent cocoa solids

250g unsalted butter, cut into small pieces, plus extra for greasing

6 Eggs for Soldiers eggs, separated

125g caster sugar

60g ground almonds


Preheat the oven to 190°C/gas mark 5. Lightly grease a 23cm spring form cake tin.

Melt the chocolate and butter together in a heatproof bowl placed over a saucepan of gently simmering water. Stir until combined then leave to cool. Whisk the egg yolks with the sugar until light and fluffy. Gradually pour the melted chocolate into the egg mixture, stirring constantly. Using a large spoon, fold in the ground almonds.

Put the egg whites into a clean dry bowl and whisk until they form stiff peaks. Using a large metal spoon, fold the egg whites into the chocolate mixture until they are just combined. Pour the mixture into the prepared tin and bake for 35 minutes. The cake will be very moist in the middle but resist cooking it for longer. Remove the cake from the oven and leave to cool completely in the tin.