SERIOUSLY RICH CHOCOLATE CAKE
Dark, rich and delicious - the perfect dessert
Provided by Good Food team
Categories Buffet, Dessert, Treat
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
- Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
- Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
- To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.
Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium
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