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Gorgeous Chocolate Cake

Baked this cake for a friend’s birthday …first time with this recipe …a flourless Chocolate Cake baked with pure ground almond and decorated with melted white cocolate …hubby said it looks unappetising but it was a BIG HIT with all …definitely a recipe that will make you famous so make sure you serve it with paper and pen as everyone will want to take down the recipe 😉

I melt the plain chocolate in a double boiler …can also be done in a microwave or over very low heat

Once butter and sugar is beaten until light and fluffy, add 2/3 of the melted plain chocolate, the ground almonds and the egg yolks and beat until evenly blended

All the ingredients (before adding of egg white) evenly blended

Whisk the egg white until stiff

Fold whisked egg white into chocolate mixutre

Pour mixture into prepared tin and smooth surface

Heat remaining butter and melted plain chocolate until melted and pour chocolate topping over the cake

Allow the topping to drip and coat sides as well ….. to avoid messy work surface, place large sheet of greaseproof paper or a baking sheet under the wire rack where cake is sitting on before pouring the chocolate topping over cake

RECIPE

Ingredients:

175g butter, softened

115g caster sugar

250g sqaures plain chocolate, melted

200g ground almonds

4 eggs, separated

115g squares white chocolate, melted – for decoration

Methods:

  • Preheat the oven to 180ºC
  • Grease a deep 21cm/8½inch springform cake tin, then line the base with greaseproof paper and grease the paper
  • Place 115g of the butter and all the sugar in a mixing bowl and beat until light and fluffy
  • Add 2/3 of the melted plain chocolate, the ground almonds and the egg yolks and beat until evenly blended
  • Whisk the egg whites in another clean, dry bowl until stiff
  • Fold whisked egg whites into the chocolate mixture, then pour into the prepared tin and smooth the surface
  • Bake for 50 – 55 minutes or until a skewer inserted into the centre of the cake comes out clean
  • Leave the cake in the tin for about 5 minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely
  • Place the remaining butter and remaining melted plain chocolate in a saucepan, heat very gently stirring constantly until melted
  • Pour chocolate topping over the cake, allowing the topping to coat the sides, too
  • Leave to set for at least an hour
  • To decorate, fill a piping bag with the melted white chocolate and snip the end
  • Drizzle all around the edges to make a double border or decorate per your own design
  • Use any remaining chocolate to make leaves or heart-shapes or whatever shapes you fancy to decorate cake with
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