Recipe by Alexia, sourced by Elizabeth Henderson of MamaBake Margaret River 

For 6-8 people (though that depends if you are prepared to share in which case serves one. Hehe)



6 eggs

400 g dark chocolate (good quality is best, ie: 70%)

200 g butter

200 g sugar (or less)

200 g almond meal or shredded coconut

1 tsp coffee or sherry




  1. Preheat oven to 160°C and grease a round cake tin.
  2. In a large saucepan melt the chocolate, butter, sherry and sugar together. Remove saucepan from heat.
  3. Add eggs one by one stirring well.
  4. Add almond meal.
  5. Pour into a pretty round cake dish. Bake in oven for 20 minutes max. Remove from oven even if still soft.

Let it cool and serve in the dish with vanilla ice cream or custard if you like.

Note:  Sometimes Alexia puts the cake mixture into a small rectangular tin. She freezes it whole. She then bakes it. The cake will be served in the dish too. The inside should still be liquid and outside crispy. Yum! 

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