Chocolate Cake is very typical in Catalonia.
It's a cold dish
The ingredients are:
For the cake, flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, eggs,milk, vegetable oil, vanilla extract, boiling water, for the chocolate icing, chocolate, double cream.
First, place all of the cake ingredients, into bowl and mix.
Then, add the boiling water
Then, put the cake batter in a tray and bake in the oven for 25-35 minutes.
Remove the cake from the oven.
For the chocolate icing melt the chocolate and cream.
Set aside to cool for 1-2 hours and spread over the cake.




  • 5 oz. chocolate
  • 5 oz. all-purpose flour
  • 6 eggs
  • 1 tablespoon ru m
  • 1 tablespoon water
  • 3 to 4 tablespoons apricot jam
  • 5 oz. chocolate
  • 4 oz. granulated sugar
  • 1/4 cup of water
  • 1/4 teaspoon melted butter
1. Prepare round cake tin size 8 inches (20 cm).
2. Sift all-purpose flour twice.
3. Separate egg yolks and whites.
4. Cream butter with 4 oz.of icing sugar.
5. Melt chocolate with 1 tablespoon of water (chocolate must be soft but not hot).
6. Add egg yolks and melted chocolate gradually to butter and sugar mixture.
7. Add 1 tablespoon rum to mixture and stir lightly.
8. Preheat oven to 350 F
9. Whisk egg whites until stiff with 1 ounce icing sugar.
10. Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
11. Bake in buttered and floured round cake tin for about 50 to 55 minutes.
12. When baked cool 2 minutes, than remove to cooling rack.
13. Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake.
15. In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
16. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
17. Cook to ” small thread ” stage, than remove from fire and leave to cool.
18. Melt 5 oz. chocolate until soft but not hot.
19. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
20. Put chocolate icing on the cake.
21. NOTE: Thickness of the chocolate icing must be equal that of the apricot jam.
22. Serve next day with whipped cream if desired.