Post by kickingfrog on Jan 30, 2011 15:32:52 GMT
Elizabeth David ‘s Chocolate cake
Serves 6.
200g dark, bitter chocolate
150g caster sugar
150g butter
100g ground almonds
4 eggs, separated
Icing sugar
Heat the oven to 180C/Gas mark 4. Melt the chocolate, caster sugar and butter in a heatproof bowl set over a pot of simmering water. Remove from heat, stir thoroughly, mix in ground almonds, then beat in the egg yolks one by one.
Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the cooled chocolate mixture to lighten it, before gently folding in the rest.
Turn into a buttered and floured 20cm (8in) round cake tin or a 30cm x 20cm (12in x 8in) tart tin with removable base, and bake for 40 to 50 minutes. The top will rise, crack and fall, which is perfectly normal. Leave the cake to cool before removing it gently from the tin. Dust with icing sugar to serve.
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Serves 6.
200g dark, bitter chocolate
150g caster sugar
150g butter
100g ground almonds
4 eggs, separated
Icing sugar
Heat the oven to 180C/Gas mark 4. Melt the chocolate, caster sugar and butter in a heatproof bowl set over a pot of simmering water. Remove from heat, stir thoroughly, mix in ground almonds, then beat in the egg yolks one by one.
Beat the egg whites until stiff and peaky, and stir a couple of spoonfuls into the cooled chocolate mixture to lighten it, before gently folding in the rest.
Turn into a buttered and floured 20cm (8in) round cake tin or a 30cm x 20cm (12in x 8in) tart tin with removable base, and bake for 40 to 50 minutes. The top will rise, crack and fall, which is perfectly normal. Leave the cake to cool before removing it gently from the tin. Dust with icing sugar to serve.
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