Seriously rich chocolate cake
- Preparation and cooking time
- Prep: -
- More effort
- Cuts into 8-10 slices
- 100g butter , diced, plus extra for greasing
- flour , for dusting
- 140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
- 6large eggs , separated
- 140g ground almond
- 1 tbsp kirsch or Cointreau (optional)
- pinch of salt
- 85g caster sugar
- cocoa powder and crème fraîche, to serve
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.