'Incredibly Wonderful Chocolate Cake'
Based on a recipe first published in a slightly different form by Elizabeth David as a Chocolate and Almond Cake in <i>French Provincial Cooking</i>. It is rich, dense and slightly fudgy, but not as cloying as mudcake.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- icing sugar
- 250 g dark bitter cooking chocolate
- 150 g castor sugar
- 150 g butter
- 100 g ground almonds
- 5 free-range eggs, separated
- Carbohydrate 8.3 g
- Cholesterol 0 mg
- Fat 0.00833333333333333 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.00166666666666667 g
- Serving Size 1 1 Serving (8g)
- Sodium 0.0833333333333333 mg
- Sugar 8.3 g
- Trans Fat 0 g
- Calories 32 calories
<p>Heat oven to 180C. Melt chocolate, sugar and butter in a bowl over a pot of simmering water. Remove from heat, stir thoroughly to combine, mix in ground almonds, then beat in the egg yolks, one at a time.</p> <p>Beat egg whites until stiff and peaked, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.</p> <p>Turn into a buttered and floured 20cm round tin and bake for 40 to 50 minutes.</p> <p>Leave to cool before removing from tin. Dust with icing sugar to serve.</p>
