Gourmet Chick turns Eight: Persian chocolate love cake

It’s birthday party time here at Chez Gourmet-Chick.  Not only do we celebrate three of our family of four’s birthdays in the one month, it’s also eight years since I started this blog.  Happy blogaversary to me!

Chocolate love cake
Chocolate love cake

Sometimes I feel a little crazy to still have a blog.  Now that I write for a living I don’t have that creative itch that needs scratched which used to be an issue when I was still a lawyer by day. It also seems that blogging is almost a retro thing to do now.  Long form is dead.  Who needs to bother with creating and designing a website and spending time writing when to be a social media ‘influencer’ you just need to post photos on Instagram? 

Mixing the sugar and butter together for the base
Mixing the sugar and butter together for the base of the Chocolate Love Cake

Yet I still find that sneaking away to this little corner of the internet and finding time to write about whatever I feel like makes me happy.  There’s no deadlines, no pressure and no agenda here.  As long as I continue to find pleasure in this I’ll continue and hopefully it brings some other people pleasure too.  

Mixing in the chocolate
Mixing in the chocolate

So with only your pleasure in mind I want to share with you this recipe for Chocolate Love Cake which I created to celebrate eight years of Gourmet- Chick.  It’s inspired by a similar recipe by Adam Liaw but also draws on a recipe I posted about a few years ago.  This is a grown up sort of cake with a subtle sweetness rather than lashings of frosting.  Admittedly the rose petals and fairy floss give it a bit of wow factor but the cake itself is rather simple and unassuming filled with delicate light spices and a fudgy texture from the almond meal and yoghurt. Enjoy.

The Chocolate Love Cake ready to go in the oven.
The Chocolate Love Cake ready to go in the oven.
Chocolate Love Cake
Yields 8
A chocolate version of the famous Persian Love Cake.
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Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
45 min
Total Time
1 hr 30 min
483 calories
49 g
73 g
31 g
5 g
15 g
103 g
98 g
32 g
1 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 483
Calories from Fat 273
% Daily Value *
Total Fat 31g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 73mg
Sodium 98mg
Total Carbohydrates 49g
Dietary Fiber 2g
Sugars 32g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 120g unsalted butter, plus a little extra for greasing the tin
  2. 1 ½ cups almond meal
  3. 1 cup brown sugar
  4. ¼ tsp salt
  5. 100g dark chocolate, chopped
  6. 100ml thickened cream
  7. 1 egg
  8. 200ml Greek yoghurt
  9. 1 tbsp ground cardamon
  10. 1 tbsp ground nutmeg
  11. ¼ cup pistachios (chopped)
  12. 1 cup Persian fairy floss, to serve
  13. 1 tbsp edible dried rose petals, to serve
  1. 1. Preheat oven to 180°C. Grease and line a springform cake tin with baking paper.
  2. 2. Mix together the almond meal, brown sugar and salt, then rub in with the butter by hand until coarse crumbs form. Divide the mixture in two and gently press half of the mixture into the tin so that it evenly covers the base.
  3. 3. In a metal mixing bowl placed over a saucepan of boiling water, melt the chocolate and cream until smooth. Remove from the heat and with a wooden spoon beat in the egg, half the yoghurt, the remaining almond/base mix and the cardamon and nutmeg until the batter is smooth.
  4. 4. Pour the batter over the base and scatter the chopped pistachios in a ring around the edge of the tin.
  5. 5. Bake for 45 minutes or until a skewer comes out clean. Allow to cool in the pan.
  6. 6. Top with the Persian fairy floss and rose petals to serve alongside a dollop of Greek yoghurt.
Adapted from Good Food
Adapted from Good Food
Gourmet Chick http://www.gourmet-chick.com/

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