|I didn't get a chance to take a photo till it was half eaten|
Due to the move, I have also sent most of my cake tins away, so this should have been in a smaller one ie a two layer job. It was still tasty as a single layer, so no complaints here. There isn't any butter in the cake so it's best enjoyed all in one go, on the day.
150g dark chocolate, chopped
95g ground almonds
60g self raising flour
115g caster sugar
2 tbls warm milk
150ml whipping cream
-Preheat the oven to 180C/ gas mark 4. Grease and line a 20cm spring form tin with paper.
- put 100g of the chocolate in a food processor and blitz until fine. Add the almonds and flour and whiz to combine.
- beat the egg yolks and sugar using an electric whisk until really thick.
- stir in the chocolate mixture and stir, it will be quite thick. Add the milk to loosen it up a bit.
- beat the egg whites until soft peaks form. Mix one third of the whites in to the cake batter, then gently fold the remaining whites in. pour in to the tin and smooth the surface. Bake for 45 minutes. Leave in for 5 mins, then turn on to a wire rack to cool.
- melt the rest of the chocolate in a bowl over a pan of simmering water. Whip up the cream. Pour the chocolate on to the cake, then when set, spoon on the cream.
-enjoy with a cup of tea!