Halwai December 2, 2019


• 75g / 2.5oz / 1/3 cup – Butter
• 75g / 2.5oz / 1/3 cup – caster (superfine) Sugar
• 2 eggs, lightly beaten
• 1.5 tsp – baking powder
• 25g / 1oz / 1.5 cup – cocoa powder
• 50g / 1.5oz – ground Almonds
• For chocolate truffle:
• 350g / 12oz – dark chocolate
• 100g / 3.5oz – Butter
• 300ml / 1.5 pint / 1.5 cups – plain cake crumbs
• To decorate:
• cape gooseberries (ground cherries)
• 50g / 1.5oz – dark chocolate, melted


  1. Lightly grease a 20cm/8-inch round springform tin (pan) and line the base.
  2. Beat together the butter and sugar until light and fluffy.
  3. Gradually add the eggs, beating well after each addition.
  4. Sieve (strain) the flour, baking powder, and cocoa powder together and fold together with the ground almonds.
  5. Pour into the prepared tin (pan) and bake in a preheated oven at 180 degrees C/350 degrees F for 20 to 25 minutes or until springy to the touch.
  6. Leave to cool slightly in the tin (pan), and then transfer to a wire rack to cool completely.
  7. Wash and dry the tin (pan) and return the cool cake to the tin (pan).
  8. To make the topping, heat the chocolate, butter, and cream in a heavy based pan on low heat and stir until smooth.
  9. Cool and then chill for 30 minutes.
  10. Beat well with a wooden spoon and chill for another 30 minutes.
  11. Beat the mixture again, then add the cake crumbs, beating until well combined.
  12. Spoon over the sponge base and chill for 3 hours.
  13. Meanwhile, dip the cape gooseberries (ground cherries) in the melted chocolate until partially covered.
  14. Leave to set on baking parchment. Transfer the cake to a serving plate and decorate with cape gooseberries (ground cherries).