Chocolate and Almond Cake
Source of Recipe
my friend Kristy (original source unknown)
Recipe Introduction
This recipe is based on the Queen of Sheeba cake. This is a really quick cake to make and tastes fantastic. It's best service with thick cream (ie double cream).
List of Ingredients
- 125g dark chocolate, chopped
- 1 tablespoon black coffee
- 1 tablespoon brandy or grand marnier (optional)
- 100g castor sugar
- 100g unsalted butter
- 100g ground almonds
- 3 eggs, separated
- icing sugar
- optional: 1/2 teaspoon pure orange oil
Instructions
- Preheat oven to 160 degrees c. Butter a round 18cm round cake tin and line it with baking paper. (I normally use a springform tin)
- Combine chocolate, brandy and coffee in a bowl over water, or in a double boiler. Stir when melted and add butter and sugar. Stir well. Add ground almonds and stir very well. Lightly beat egg yolks and stir into bowl off heat.
- In a separate bowl, beat egg whites until firm (I use the electric mixer for this). Lighten the chocolate mixture with a spoonful of egg white, then fold in the rest of the whites, an dspoon into the prepared tin.
- Bake for 40-45 mins. The cake will test a little gooey in the centre and will have developed a fragile crust. Completely cool in the tin, then carefully invert onto a serving plate.
- Dust with icing sugar and serve with double cream.
Final Comments
When you cook it, the cake will rise (due to the beaten egg whites) and will collapse into a thin cake once cooled.
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