Prep 20 mins
Cook 50 mins
This is great for people who are on a non-wheat diet. You can also substitute ground hazelnuts for the almonds if you wish. I think this recipe was in a Cuisine New Zealand recipe book. The cake will be quite fudgy and not dry in the middle. It will also sink a little as it cools so don't worry if this happens!
- 250 g salted butter
- 250 g bittersweet dark cooking chocolate, broken into squares (Belgian is best)
- 8 eggs
- 250 g caster sugar
- 250 g ground almonds
- 150 g bittersweet dark chocolate, extra
- Preheat the oven to 180 degrees Celsius.
- Grease the base an 8-9inch diameter springform cake tin, and line with greaseproof or baking paper.
- Melt the butter and chocolate in a double boiler. Stir every so often and set aside to cool when there are no lumps.
- Separate the eggs into two different bowls (put the yolks into a larger bowl).
- Beat the yolks, then add the caster sugar. Beat until pale, thick and creamy.
- Add the almonds, and mix to combine well (ensure that there are no lumps of ground almonds).
- Add the chocolate mixture and stir until well combined.
- Beat the egg whites until stiff peaks form.
- Gently fold into the chocolate almond mixture until well combined.
- Pour into the prepared cake tin and bake for 40-50 minutes. Make sure the top does not burn, when a skewer is inserted there will still be some mixture attached to it, but it will be soft as opposed to uncooked (sorry, this bit is hard to explain).
- Remove from the oven and leave to cool in the tin.
- When cool, remove from the tin. You will need to run a knife around the edges. Put on a plate after having removed the baking paper on the base.
- Melt the remaining chocolate until there are no lumps (normally 2 or 3 squares go missing along the way!), and pour in stages over the cake until the chocolate is evenly spread down the sides and over the top.
- This is very rich but is nice served with orange sorbet to cut through the richness.
Great recipe... I lined the cake form with the baking paper so it stood up approx 8 cm (2 inches) *above* the rim of the cake form... when I poured in the mixture, the mix filled the cake form completely to the top, and in the oven rose right to the top of the paper... it was huge !!! spectacular even ! very impressive :) Thank goodness I had the paper high enough so it didn't overflow the sides :) The chocolate over the top at the end was a decadent and fitting finishing touch to this huge cake. This was easy to make, impressive to look at, yummy to eat and had only one problem: it has stiff competition... I have a recipe for frozen chocolate mousse cake in my recipe book and everyone said "yummy, but not *quite* as nice as the other one". They said that they wouldn't object at all if I made this again... everyone happily demolished this, I'll be writing it into our family cookbook. A well deserved 4 stars :) Thanks !!!