This is a cake which you will want to do again and again. Not only is it very simple but the texture is to die for, it’s gooey and moist. It makes a great dessert, serve with creme fraiche, extra thick double cream, fromage frais or greek yoghurt. I find it is best on the day you make it or the day after.

For the cake:
200g Hot Chocolates organic dark chocolate
125g caster sugar
175g butter
200g ground almonds
4 large eggs, separated

For the icing:
100g Hot Chocolates organic dark chocolate
50g unsalted butter

Method

Melt the chocolate in a bowl sitting over a pan of barely simmering water. Remove from the heat and stir until well mixed. Cream together the sugar and butter until pale. Add the ground almonds, egg yolks, melted chocolate and mix well. Beat the egg whites until stiff and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest. Turn into a buttered and lined 23cm/9″ round loose bottomed cake tin and bake at 150C/Gas 2 for 35 minutes. I find the cake needs to come out bang on time. It needs to feel firm on the top in the middle but when you put a skewer in the middle it should show some crumbs as you pull it out. Leave to cool before removing gently from the tin and cool on a wire rack.

Wait until the cake is cold before making the icing. To make the icing melt the chocolate and butter in a bain-marie or bowl over a pan of simmered water. Stir until well blended and pour over the cake. Leave to cool and serve.

This entry was posted on Tuesday, October 6th, 2009 at 5:23 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.