• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    15 minutes

  • Cook time

    140 minutes

  • Total

    155 minutes

  • Amount

    10 persons

Chocolate nut cake on Big Green Egg dutch oven

Can’t decide whether to bake chocolate cake or brownies in your Big Green Egg? This recipe is a delicious mix of both, with the cake being wonderfully creamy and the filling of smoked nut mix providing an extra rich flavour. The preparation is simple and you don’t need many ingredients. So, light the charcoal in your kamado!



  • 125 g cashew nuts
  • 125 g shelled hazelnuts
  • 125 g shelled almonds


  • 600 g butter, plus extra to grease
  • 150 g dark chocolate callets
  • 100 g cocoa powder
  • 4 eggs (medium)
  • 500 g sugar
  • 500 g strong white flour, plus extra for dusting

To serve

  • Icing sugar


  1. Light the charcoal in the Big Green Egg and heat to a temperature of 160°C without accessories.
  2. For the filling, sprinkle the cashews, hazelnuts and almonds in the lid of the oval Green Dutch Oven.


  1. Sprinkle a handful of apple Wood Chips on the glowing charcoal and place the convEGGtor and the Stainless Steel Grid in the EGG. Place the lid with the nut mixture on the grid, close the lid of the EGG and smoke the nuts for approx. 15 minutes. By placing the convEGGtor, the temperature of the EGG will drop to around 110°C, which is the intention.
  2. Meanwhile, for the batter, add the butter, chocolate callets and cocoa powder to the Dutch oven. Remove the lid with the smoked nuts from the EGG and sprinkle them in a bowl. Place the Dutch oven on the grid and close the lid of the EGG. Raise the temperature to 150°C while the butter and chocolate melt. Meanwhile, whisk the eggs with the sugar in a food processor until they form stiff peaks.
  3. Remove the Dutch oven from the EGG and stir in the cocoa mixture with a whisk. Keep stirring and pour in the egg mixture. Sift the flour and fold it into the batter. Raise the temperature of the EGG to 200°C.
  4. Grease the lid of the Dutch oven with butter and line the bottom with baking paper. Pour the batter into the lid and sprinkle with three-quarters of the nuts. Stir gently with a spoon so that the nuts are mixed into the batter and sprinkle with the rest of the nuts.
  5. Place the cold Baking Stone on the grid and place the lid of the Dutch oven on top. Close the lid of the EGG and bake the chocolate cake for 40-45 minutes until done; it will then feel firm.
  6. Remove the chocolate nut cake from the EGG and leave to cool for an hour.
  7. Remove the cake from the baking tin and dust with icing sugar before serving.

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