Jamie drizzling honey on top of a fig tart

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Eggless chocolate cake

Eggless chocolate cake

The simplest method ever

Eggless chocolate cake

30 mins

Not Too Tricky

serves 12

About the recipe

There’s no need for eggs in this incredible chocolate cake. Crisp on the outside and oozy on the inside, it’s so easy and so delicious. It’ll make you happy for sure!


nutrition per serving

438

Calories


29.5g

Fat


12.3g

Saturates


28.9g

Sugars


0.2g

Salt


4.8g

Protein


41.8g

Carbs


1.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Ministry of Food

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

200g soft unsalted butter, plus extra for greasing

200g hazelnuts

200g quality dark chocolate

200g self-raising flour

200ml semi-skimmed milk

200g golden caster sugar

Top Tip

You can find this recipe, and over 100 more, in Chefs at Home – delicious family recipes from the UK’s leading locked down chefs. 100% of royalties will go to Hospitality Action to help offer vital support to all who work within the hospitality industry in the UK.

EASY SWAPS:

I like hazelnuts in this recipe, but almonds, pecan nuts or cashews, or even a mixture would be delicious.

PIMP YOUR RIDE WITH ADDED FLAVOUR BOMBS

Try adding a sprinkling of dried fruit to the mix, such as a few sour cherries, raisins or apricots.

Tinned pears, chopped up, would be delicious.

Add chopped fudge, or chocolate chips before baking for extra indulgence.

We’ve got blitzed nuts in the mix, but you could add a few chopped or flaked nuts in at the end for texture.

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a deep non-stick 25cm x 25cm tray with greaseproof paper. If you don’t have a non-stick tray, simply grease what you’ve got and dust it lightly with flour before lining with the paper.
  2. Blitz the nuts in a food processor until fine.
  3. With the processor still running, snap in the chocolate, then add the butter, followed by the flour and a pinch of sea salt.
  4. Pour in the milk, then add the sugar, letting the processor do all the work bringing it together.
  5. Once smooth and combined, use a spatula to help you tip the mixture into your lined tray, spreading it out evenly.
  6. Bake for 18 minutes on the middle shelf of the oven, or until crispy and spongy at the edges, but still a bit gooey and wobbly in the middle.
  7. Now, you can either serve it warm with an extra grating of chocolate, some fresh fruit and a dollop of yoghurt, a scoop of ice cream or even custard, and enjoy it like a pudding. Or, let it cool into more of a gooey brownie.

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