Paradise of Chocolate

3 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Ely and Lia
Recipe by  Ely and Lia

“This is a delicious Portuguese chocolate cake that everyone likes! It has a light texture from whipped egg whites and yeast. It is sliced into two layers, and spread with an apricot jam.”

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Adjust Servings

Original recipe yields 1 - 10 inch chocolate cake



  1. Preheat the oven to 350 degrees F (175 degrees C). Place a circle of parchment paper into the bottom of a 10 inch pan for easy removal.
  2. Break the chocolate into pieces, and melt it in a metal bowl over simmering water. Stir frequently until melted. Remove from heat, and set aside to cool - don't let it harden.
  3. In a medium bowl, cream together the confectioners' sugar and margarine until light and fluffy. Mix the 6 egg yolks into the chocolate until well blended, then stir the chocolate mixture into the sugar mixture.
  4. In a large clean glass bowl, whip the egg whites to soft peaks. Gradually pour in the white sugar while continuing to whip the egg whites to stiff peaks. Combine the flour and yeast, and fold them into the egg whites. Fold in the chocolate mixture. Spread the batter evenly into the prepared 10 inch round cake pan.
  5. Bake for 1 hour in the preheated oven, or until the top of the cake springs back when lightly touched. Allow cake to cool completely before removing from pan.
  6. Split the cake in half horizontally and place the top of the cake onto a serving plate. Spread 2/3 of the apricot jelly onto that layer, then flip the bottom layer, flat side up, and place on top of the other one. Spread remaining jelly over the top.

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Reviews (3)

Rate This Recipe


14 oz. of unsweetened chocolate is really too much. their is not enough sugar in the recipe to off set that much chocolate. the finished cake was very bitter.



The recipe is just "wonderful" Fpr people who love Chocolate cake!!!

corinne doherty

corinne doherty

This cake had an absolutely delicious flavor, but was embarrassingly dry... I don't know what I would need to do to fix that.

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Amount Per Serving (10 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 34 g
  • 52%
  • Carbs
  • 62 g
  • 20%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 185 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Cakes with Liquid Centers


next recipe:

Chocolate Pudding Cake II