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BBQ grilled chocolate and almond sponge cake served
Chocolate and almond grilled sponge with a crisp and silky texture

BBQ grilled chocolate & almond sponge cake

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Baking a cake on the grill? Absolutely! This is 'baking' in the great outdoors. The trick is to transform your BBQ into an oven: the hot air circulating under the lid bakes the batter through, whilst the embers and smoke impart a delicate, barely perceptible aroma to the chocolate that you would never achieve in a kitchen oven.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine International / BBQ

Ingredients

Equipment Needed

  • Closed system grill (with lid)
  • Cast iron frying pan or heatproof ceramic dish
  • Hand mixer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Almonds)
⚠️ Soya

Instructions

1 ✓

Prepare the grill for 'indirect' cooking: turn on the burners or arrange the charcoal on one side only. Aim for an internal temperature of 180°C.

Tip: The cake must not be placed directly over the flame, as the bottom would burn in seconds (radiant heat). We need circulating heat (convection).
2 ✓

Melt the butter and chocolate together over a bain-marie or in the microwave, then leave to cool until lukewarm.

Tip: If you pour it into the eggs whilst hot, you'll end up with scrambled eggs (protein coagulation). Lukewarm fat mixes in beautifully.
3 ✓

Whisk the eggs with the sugar and vanilla until frothy and pale (approx. 5 minutes).

Tip: This is where you incorporate air into the batter, which expands in the oven heat and makes the cake rise.
4 ✓

Drizzle the chocolaty butter into the egg foam, mix well, then sift in the flour, baking powder, salt and almond flour. Loosen the batter with the milk.

Tip: Thanks to the extra oil content of the almond flour, the sponge stays moist even in the dry air of the grill.
5 ✓

Pour the mixture into a buttered mould and sprinkle the top with sliced almonds.

6 ✓

Place the mould on the grill rack, but NOT over the embers. Close the lid and bake for 20-25 minutes. Check with a skewer.

Tip: Do not open the lid repeatedly, as you will let the heat out and the sponge may collapse.

Recipe FAQ

What if my grill doesn't have a lid?
Unfortunately, this recipe only works in a closed environment (like an oven). Without a lid, the bottom would burn whilst the top remained raw.

Ingredients

  • 200 g Plain flour
  • 50 g Almond flour
  • 120 g Caster sugar
  • 3 pc Eggs
  • 100 g Butter
  • 100 g Dark chocolate (min. 60%)
  • 5 g Baking powder
  • 10 g Vanilla sugar
  • 100 ml Milk
  • 1 pinch Salt
  • 50 g Sliced almonds