Chocolate & Almond Cake
Mother’s Day! Another opportunity to try out a new cake. A friend had posted a comment a few weeks ago giving a recipe for a flourless and what looked to be a rather rich and delicious cake which had come via way of her aunt. I have to say I was rather looking forward to giving this one a go.
When I’d first noted the recipe I assumed it would be dead easy as there were only 5 ingredients involved. Unfortunately for me, I didn’t look at the method that closely and with only a couple of hours to go before having to leave with the finished cake, I realised that the “wretched” creaming method was involved again. Given that this was to be a special cake I thought I’d better do it just so. Faced with a lump of rock hard butter, I proceeded to do some serious ‘working out’ – my arm ached during and after the whole procedure. I think it all paid off in the end, because it was a truly delicious cake – rich, chocolatey and smooth textured. Voted by the foreman of the jury as the best so far. In fact, it would make a great pudding served with clotted cream.
This is what I did:
- Melted 200g dark chocolate (100g 70% +100g 85%) in a bowl over hot water.
- Creamed 200g of unsalted butter with 150g light muscovado sugar (the less said about this the better).
- Mixed in 4 egg yolks and 200g ground almonds.
- Added chocolate.
- Beat egg whites with a 1/4 tsp salt until firm then fold into the cake mixture.
- Spooned into 23cm round tin and baked at 170°C (gas 3/4) for 40 mins.
- When cool, turned out and dusted top with cocoa powder
Leave a Comment