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A grown up chocolate cake, moist with a lovely crumb. It will puff up and crack while baking and then sink down when its cooling. A good idea to serve fresh raspberries or ice cream with this and espresso. Recipe from The Times Newspaper
Ingredients
Makes 6 servings
- 200g dark, bitter chocolate
- 1 tbsp strong espresso coffee
- 1 tbsp rum or brandy
- 150g caster sugar
- 150g butter
- 100g ground almonds
- 5 eggs, separated
- Icing sugar for dusting
Preparation
Melt the chocolate, coffee, rum or brandy, sugar and butter in a bowl sitting in a pot of barely simmering water. Remove from the heat and stir until well mixed. Alternatively you can do this step using the microwave. Microwave the mix for one minute, stir and microwave again for another minute and stir till all the chocolate has melted.
Add the ground almonds and mix well. Beat in the egg yolks, one by one.
Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
Turn into a buttered and floured 20cm (8in) round or square cake tin and bake at 180C/Gas 4 for 40 to 50 minutes (less if you like it fudgey, more if you like it cakey).
Leave to cool before removing gently from the tin, and dust with icing sugar to serve.
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