Prep 25 mins
Cook 35 mins
Sounds awesome! Deeeelish! Haven't tried this as yet. Found on bbcgoodfood.com
- 3 1⁄2 ounces unsalted butter
- butter, for greasing the pan
- 5 ounces best-quality dark chocolate, broken into pieces (70% cocoa solids)
- 6 large eggs, separated
- 5 ounces ground almonds
- 1 tablespoon kirsch (optional) or 1 tablespoon Cointreau liqueur (optional)
- 1 pinch salt
- 3 ounces sugar
- cocoa powder, to garnish
- creme fraiche, to garnish
- Preheat oven to 340º.
- Grease a 9in springform cake pan 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.
- 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.
- Spoon the mixture into the prepared pan and bake for 30-35 minutes until well risen and just firm to the touch.
- Cool in pan(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.
- To serve, remove the cake from the pan and peel away the lining paper.
- Sift cocoa powder liberally over the top and cut into slices.
- Serve with crème fraîche.