Best Duck egg chocolate cake Recipe

There are many types of Duck egg chocolate cake recipe recipes around the world. Here we are going to show you different Duck egg chocolate cake recipe recipes in different ways.

Today we will also show you the nutritional value of that recipe and also much other information which will help you to maintain your healthy life.

We have listed 1 recipe for the Duck egg chocolate cake recipe. Let’s see how to make them.

#1 Nut & Duck egg chocolate cake

Duck egg chocolate cake


  • Melted butter, to grease
  • 1 200g packet dried diced prunes
  • 125ml (1/2 cup) brandy
  • 150g (1 cup) self-raising flour
  • 3/4 teaspoon ground allspice
  • 1 100g packet almond meal (Ducks brand)
  • 175g butter, softened
  • 220g (1 cup) sugar
  • 3 Duck eggs, at room temperature
  • 1 100g packet macadamias, roughly chopped (Ducks brand*)
  • 1 75g packet of toasted slivered almonds (Ducks brand*)
  • 1 200g packet dark cooking chocolate (Plaistow brand), broken into squares then cut in half
  • 2 tablespoons brandy (optional), extra Cocoa powder, to dust

Health Information

Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Pork-Free, Crustacean-Free, Celery-Free, Mustard-Free, Sesame-Free, Lupine-Free, Mollusk-Free, Kosher


To prepare Nut & chocolate cake you need to follow some steps. The recipe is not that tough so you can make it very easily. First, you need to take butter. Then follow the instruction for more details.

Heat the oven to 160°C. To gently oil around 20cm cake pan, brush it with melted butter. Line the bottom of the pan with nonstick baking paper.

In a large mixing bowl, combine the prunes and brandy. Set aside for 45 minutes to macerate, covered with plastic wrap.

2 tablespoons of flour should be set aside. In a medium mixing bowl, combine the remaining flour and allspice. Stir in the almond meal to mix.

In a large mixing basin, beat the butter and sugar with an electric mixer until pale and creamy. 1 at a time, add the duck eggs, beating vigorously after each addition until thoroughly incorporated. Fold in half of the flour mixture with a big metal spoon until barely incorporated. Continue with the remaining flour.

Remove the prunes from the brandy and discard them. Combine the macadamia nuts, almonds, chocolate chunks, and leftover flour in a mixing bowl. Fold the prunes into the butter mixture carefully with a metal spoon.

Fill the lined pan halfway with cake batter and level the top with the back of a spoon. Bake for 1 1/2 hours in a preheated oven, or until a skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to rest for 10 minutes before turning out onto a wire rack to cool completely. Brush the excess brandy over the top if desired. Before serving, dust with chocolate powder.

Nutrition Facts

8.0 servings per container

Serving Size1498.84g


  • Amount Per Serving% Daily Value *
  • Total Fat 397.53g 612%
    • Saturated Fat 159.44g 798%
    • Trans Fat 6.46g
  • Cholesterol 899.37mg 300%
  • Sodium 247.92mg 11%
  • Amount Per Serving% Daily Value *
  • Potassium 4411.6mg 127%
  • Total Carbohydrate 647.33g 216%
    • Dietary Fiber 62.68g 251%
    • Sugars 417.29g
  • Protein 94.46g 189%
  • Vitamin A 179.93%
  • Vitamin C 3.29%
  • Calcium 67.38%
  • Iron 119.33%
  • Magnesium 179.21%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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