This is a deliciously moist cake from a really old recipe book (ok, so it’s probably not THAT old, my mum bought it when she first got married in the late ’80’s, but that does make the book older than me!). The book itself more or less opens on the page this cake is on.
Preheat the oven to 180C/350F. Grease and line a cake tin*. Cream 150g butter with 3/4 cup castor sugar until light and fluffy. Separate 4 eggs one at a time, placing the whites in a small bowl, and the yolks in the sugar-butter mix. As each egg yolk is added to the sugar-butter mix, beat well. Add 125g dark chocolate, grated or (as I do) finely chopped, 125g chopped walnuts and 1/2 cup of plain flour and mix well. Fold in the firmly beaten egg whites in two batches, being careful not to mix the eggs whites too roughly, as the egg whites are the only rising agent. Decant the mixture into the prepared cake tin, and put in the oven for about 45 minutes, or until cooked through. Let the cake rest for a few minutes in the tin after you remove it from the oven, before turning it out onto a wire rack to cool.
If desired, dust the top of the cake with 1 tsp. each of sifted icing sugar and cocoa powder.
*I’ve used a 23cm cake tin, which makes a wider but thinner cake. You could also use a 20cm regular or baba tin. Keep an eye on your cake as cooking time will vary depending on the type of tin you use.
Recipe adapted from The Australian Women’s Weekly “The Best Recipes from The Weekly”. GIF belongs to whoever made it/the BBC.