This cake should be moist inside with a slightly firmer crust on the outside. The 70% Dark Divine Chocolate and cocoa give a wonderfully rich flavour without being too sweet. Serve with a dollop of thick cream or with the sieved juice of 4 passion fruit for a sharp, clean contrast.
- 200g 70% Dark Divine Chocolate
- 150g unsalted butter
- 5 medium eggs, separated
- 200g golden caster sugar
- 3 tbsp strong coffee, cooled.
- 1 tsp baking powder
- 100g ground almondsIcing sugar for dusting
Hints and tips:
- to check whether egg whites are stiff enough- tip the bowl gently on its side- the egg whites should not move from the base of the bowl if they are stiff.
- A sharp tasting fruit juice or a slightly dry sparkling wine.
Preparation & Quantity:
Prep time 20 minutes
Cooking time 45-50 minutes
- Lightly grease a 22cm springform tin and line the base with greaseproof paper or baking parchment. Break the 70% Dark Divine Chocolate into squares, cut butter into small pieces. Place together in a heavy based pan and melt over a low heat.
- Using an electric whisk or hand whisk, beat the egg whites till stiff and then add half the sugar and beat until sugar is mixed through.
- Beat the remaining sugar into the yolks until they are creamy yellow in colour and thick.
- Add the yolks to the melted chocolate and add the coffee, gently fold together. Fold the egg whites into the chocolate mixture gently.
- Mix the baking powder and ground almonds together and then slowly add this to the chocolate making sure it is well mixed in.
- Spoon the mixture into the prepared tin and bake in a preheated oven 190c Gas 5 for 45-50 minutes until a skewer inserted into the centre of the cake comes out clean.
- Allow the cake to cool in the tin and then run a knife round the edge to loosen it before releasing the clip and lifting away sides. Cool, dust with icing sugar.
- The Cake will keep for up to 1 week or can be frozen for up to three months (do not glaze or dust with icing sugar before freezing).
Variations: substitute ground hazelnuts for ground almonds to give the cake a stronger more nutty flavour. Glaze the cake by melting 150g Darkly Divine in a pan over a low heat with 25g butter and 1 tbsp golden syrup- then spreading over cake and leaving to set before slicing.