Almond Chocolate Cake
1 x 10” cake
200g dark/bitter chocolate (64% or more cocoa solids are best)
200g unsalted butter
¾ cup raw sugar
200g ground almonds
6 whole eggs – separated
¼ teaspoon cream of tartar
chocolate icing recipe
200g dark eating chocolate - chopped
Preheat oven to 175°C/350F
Line a 10 inch cake tin with greaseproof paper, then butter and flour or spray with food release spray – set aside.
Melt dark chocolate in microwave or in a bowl over gently simmering water, then allow to cool but not set.
Beat butter and raw sugar together until light and creamy, then beat in the egg yolks one at a time. When the melted chocolate is cooled, vigorously beat into the butter and sugar mix.
Fold the ground almonds into the chocolate mixture.
Now beat whites with cream of tartar until a soft peak, mix in 25% of the whipped egg whites then gently fold the remaining egg whites into the chocolate cake mixture - try not to overmix as lightness and texture might be lost.
Scrape cake mixture into the prepared cake tin, spread evenly before baking for approx 40-50 minutes until a wooden skewer comes out almost clean but not quite – there should be a little cake mix adhering to the skewer.
Take from oven and allow to cool before removing from cake tin.
To make the icing - simply warm cream, add the chopped chocolate and stir to dissolve and become velvety smooth. Allow to cool and become thick before spreading over the cooled chocolate cake.
Suggested wines to complement this recipe
Brown Bros. Patricia Noble Riesling 2006
Margan Family Botrytis Semillon 2007