Oialla chocolate cake

  • 500g butter
  • 330g demerara sugar (can be found in health food stores)
  • 10g salt
  • 280g Oialla chocolate 72%
  • 200g eggs
  • 250g ground almonds
  • 400g plain flour
  • 4g baking powder
  • 50g cocoa powder
  • 50g dark rum


  • 200g pure raw marzipan
  • 200g sugar
  • 200g eggs
  • 200g butter
  • 200g plain flour

Other filling

  • 2 large cooking apples, peeled and sliced into wedges
  • 50g whole almonds
  • 1 beaten egg for brushing

Apples and almonds baked in Oialla

Use two large spring-form tins, 26cm in diameter, 7cm deep.

Use a mixer to beat the butter, salt and demerara sugar together until light and fluffy. Melt the chocolate in a bain-marie, then add to the mixture. Add the eggs and the ground almonds a little at a time.
Sieve the flour, baking powder and cocoa, and fold into the mixture. Add the rum.
Divide the mixture between the two cake tins and bake at 180oC for about 60 minutes.

Combine the marzipan and sugar. Add the eggs a little at a time, then the softened butter in small pieces. Fold in the flour carefully to prevent the mixture from splitting.

The cake is assembled as follows:
Pipe the cake mixture into the base of the cake tins. Pipe a line of mixture around the edge of the tin, leaving a hollow in the centre. Fill this with the frangipane. Arrange the apples on top and sprinkle with almonds. Finish by piping another layer of cake mixture on top, and brush with the beaten egg.

Bake at 180oC for 60 minutes.