| 1. |
Line a 225mm (9") circular springform cake tin with
non-stick baking paper. |
| |
| 2. |
Put the chocolate pieces and butter into a saucepan and
melt over a gentle heat until completely melted
and well combined. |
| |
| 3. |
Beat the egg whites until they are stiff, when you can
tip the bowl on its side and the beaten egg whites don't move
you know that you have beaten it enough. Then add half of the sugar
and beat together. |
| |
| 4. |
Add the other half of the sugar to the egg yolks and beat
together until the mix is creamy and thicker. |
| |
| 5. |
Add the egg yolk mix and the coffee to the melted
chocolate, getly stir the ingredients together. |
| |
| 6. |
Gently fold the beaten egg whites into the mixture,
ensuring that the air beaten into the egg whites is not
lost. |
| |
| 7. |
Mix the ground almonds, cocoa powder and baking powder
together thoroughly, then slowly add this mix to the
chocolate mix. Make sure that both mixes are well combined, but do
not beat the ingredients together. |
| |
| 8. |
Pour the mixture into the baking tin and bake for 45-50
minutes. To check that the cake is cooked properly
insert a skewer into the centre of the cake, if it comes out clean
then the cake is cooked. |
| |
| 8. |
Leave the cake in the baking tin for 30 minutes to cool,
then turn out to cool completely on a wire cooling
rack. |
| |
| 10. |
Before serving, dust with either sieved cocoa powder or
icing sugar. |
| |
This cake is slightly moist in the centre with a firmer crust on the
outside which gives a wonderful combination of textures.
It's very rich and chocolaty and we like to serve it either on its own
for an afternoon tea treat, or with a generous helping of
organic vanilla ice cream for an after dinner dessert.
