Dark Chocolate and Almond Cake
A rich moist chocolate cake, made with meringue and melted chocolate, for a lighter sponge. Posh it up by serving warm with Almond Ice-cream.
Preparation time: 20-30 minutes Quantity: Serves 8 - 12 Cooking time: 45 minutes
Ingredients
2 bars 100g dark chocolate (200g)
150g/ 6 oz butter -diced
4 large egg whites
100g/ 4 oz caster sugar
5 large egg yolks
100g/ 4 oz caster sugar
1 teaspoon baking powder
2 tablespoons cocoa powder
150g/ 6 oz ground almonds
Method
- Melt the chocolate over a pan of simmering water
- Add the butter-stir till melted
- Meanwhile whip up the egg whites with the 1st sugar -till soft peeks
- Meanwhile whip the egg yolks and 2nd sugar together till lighter
- Stir the almonds, cocoa and baking powder in to the chocolate mix
- Stir in the egg yolk mix
- Then lastly fold in the egg whites, gently as not to loose air
- Spoon into a 7 - 8 greased tin
- Bake in a preheated oven Gas 4-5/180-190*c/ 370-390*f - for 45 minutes or until firm and cooked in the middle
Recommended cake tin is an approx. size