I finally had some free time over the weekend to do some baking… and I really enjoyed it! It always helps when the cake actually works out and looks and tastes delicious, but I also just enjoy the baking process, cracking the eggs, whisking things up – and licking the spoon too of course.
This is a flourless cake and is quite dense and rich but utterly amazing as a treat! I hope you like it 🙂
For the cake
225g dark chocolate (broken up)
175g caster sugar
100g ground almonds
6 large eggs, separated
For the icing
100g dark chocolate (broken up)
30g of butter
50g of icing sugar, sifted
75ml of double cream
1. Preheat the oven to 180°C or approx 160°Fan oven and line 20cm diameter cake tin with baking paper. I didn’t have my large tin over the weekend so instead used 2 small sandwich trays and did a layer of the icing between… either or will do just fine!
2. In a decent sized pan, slowly melt the chocolate and butter together. This is really supposed to be done in a large heatproof bowl sitting over a saucepan of boiling water to prevent the chocolate from burning etc but I find it works fine directly in the pot if it’s heated slowly on a lower heat…. but don’t quote me on that! 🙂
3. Take the pan from the heat and mix in the sugar and ground almonds with a spoon. Stir through the egg yolks, one at a time, mixing after each addition, until you have a thick batter.
4. Put the egg whites in a bowl and whisk until stiff peaks form. Add the egg whites to the cake mix and fold through.
5. Pour the cake mix into the tine/ tins and bake for about 30 mins until it is firm but still has a tiny bit of wobble. Take the cake from the oven and leave to cool. After a few minutes to set, you can take the cake from the tin to totally cool off before icing.
6. Melt the chocolate and butter – again you can do this the “right” way or my cheat’s way 🙂 When melted, take the pan away from the heat and whisk in the sieved icing sugar and the cream. Make sure the icing sugar is sieved or it’ll be all lumpy! Leave the icing to harden a small bit so it doesn’t just run straight off the cake, then pour slowly over the top. Leave to set then slice and serve! Enjoy 🙂