Double chocolate cake



10 min


12 servings

* PLUS Microwaving Time: 5 minutes, Baking Time: 55 minutes


  • 1/4 cup butter
  • 1 cup crumbled chocolate wafers
  • 2 tbsp packed brown sugar
  • 1 cup finely chopped pecans or almonds , about 125 g
  • 1/3 cup seedless raspberry or apricot jam , optional
  • 2 225-g pkg semi-sweet chocolate , coarsely chopped
  • 250-mL container 35% cream , about 1 cup
  • 1/3 cup all-purpose flour
  • 6 eggs
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla


  • Lightly butter a 9-inch (23-cm) springform pan. Melt butter in a medium-size microwave-safe bowl. Using a fork, stir in chocolate crumbs and 2 tbsp (30 mL) brown sugar until evenly moist. Stir in nuts. Firmly press onto bottom of pan. Place jam, if using, in a small bowl and microwave on medium until melted, 45 seconds. Drizzle over crust, then gently spread evenly over crust. It won’t cover entire crust.
  • Place chocolate and cream in bowl used for crust. Microwave, uncovered, on medium, stirring halfway through, until chocolate is nearly melted, 3 to 4 minutes. Remove and stir until smooth. Gradually stir in flour.
  • In a large bowl, using an electric mixer, beat eggs, brown sugar and vanilla on high until slightly thickened, 3 to 4 minutes. Pour one-third of mixture into chocolate. Stir until mixed. Then turn chocolate mixture into egg mixture and fold together just until no white streaks remain. Pour over crust.
  • Tap pan once on counter to even out filling. Bake in centre of 325F (160C) oven just until firm, 55 to 60 minutes. A cake tester inserted in centre will not come out clean. Remove from oven. Run a knife around inside edge of pan. Cool completely on a rack. Refrigerate, uncovered. Cake will keep well, covered and refrigerated, up to 2 days. Serve chilled or at room temperature with whipped cream and berries.

Nutrition (per serving)

  • Calories
  • 540,
  • Protein
  • 7.1 g,
  • Carbohydrates
  • 58.1 g,
  • Fat
  • 32 g,
  • Fibre
  • 3.9 g,
  • Sodium
  • 141 mg.