PANAMA CAKE
A recipe from my Czech grandmother. We called it Panama Cake, when it sits proudly on top of a cake board, it resembles a Panama Hat!. The recipe is unusual as it is more of a souffle recipe than a sponge, with no flour at all. Delicious but rich with the 12 eggs you need to make it!
Provided by robochoc
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Grate the chocolate, then the hazelnut kernels. I use a rotary microplane grater.
- Split the eggs into yolks and egg whites, taking care not to leave any egg yolk in the egg whites.
- Line two 20cm baking tins with baking parchment.
- Preheat the oven to 160C / fan 140 / gas 3
- Beat the egg whites until very stiff.
- Then beat the yolks and sugar together before gently mixing them together, avoiding breaking down the egg white foam as much as possible using a metal spoon.
- Add the grated hazelnuts and chocolate with the metal spoon.
- Bake for around 1 hour and leave to cool completely.
- Put the chopped almonds (or whole hazelnuts) in a small pan with a lid and roast over the hob until nicely browned. Leave to cool.
- Melt the chocolate either using a bain-marie, or carefully in a microwave.
- Beat together the softened butter, sugar and egg yolks and then incorporate the chocolate. The mix is ready when light and fluffy.
- Place one cake onto a cake base, then cover with a third of the icing mixture.
- Place the other on top, and use the rest of the icing to cover the top and sides.
- Once fully covered, cover the top with the roasted nuts.
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