Chocolate Cake
Ingredients
200g dark chocolate, chopped
180g unsalted butter, diced
4 eggs, separated
150g caster sugar
200g almond meal
100g self-raising flour
Ganache
150g dark chocolate, chopped
100ml cream
Method
Heat oven to 180C. Butter and line the base of a 22cm springform cake tin.
Place the chocolate pieces and butter in a small heavy based saucepan and melt over low heat while stirring to combine to a smooth paste. Set aside.
Beat the egg yolks and caster sugar until creamy and light in colour.
Mix the flour and almond meal and set aside.
In a separate bowl, whisk the egg whites until soft peaks form.
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Fold the chocolate mixture into egg yolk mixture. Once incorporated, fold through the flour and almond meal. Finally, fold through the egg whites in two batches.
Pour mixture into the baking tin and bake for about 50 minutes or until cooked (when a skewer comes out clean). Let cake cool in the tin before removing.
To prepare the ganache, bring the cream just to the boil and then pour over the chocolate pieces. Let rest for a minute and mix well until a smooth ganache forms. Pour the ganache over the cool cake and leave to set before serving.
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