A small, very soft, rich chocolate cake.
Serves : 6
Baking tin: 7″ ∅
Ingredients for the cake:
- Dark chocolate – 100 grams, chopped into tiny more or less even bits
- Room temperature Butter – 50 grams
- Eggs – 3, separated
- Castor sugar – 55 – 60 grams
- Plain flour – 2 tablespoons
- Almonds, roasted and ground to a powder – 55 grams + 15 grams
- Baking powder – 1 teaspoon
- Vanilla – 1 teaspoon
- Bourbon – 4 tablespoons (optional)
- Roasted Almond slivers – 3 tablespoons (optional)
Method :
- Line a 7″∅ cake tin and set it aside.
- Preheat the oven to 180ºC.
- To a bowl add the castor sugar, sieved flour, baking powder, and 55 grams of the roasted ground almond. Use a fork and mix well. Set aside.
- Whisk the egg whites until stiff. Set aside
- Melt the chopped chocolate and add it to the bowl of a stand mixer. Add in the butter, egg yolks, and vanilla and beat until smooth.
- Using a spatula, fold in the flour and almond mix.
- Finally, gently, fold in the stiffly beaten egg whites. You shouldn’t have any streaks of egg white in the batter.
- Pour the batter into the prepared tin and bake for 35 – 45 minutes.
- Cool the cake completely before drenching the top with Bourbon.
- Top up with Ganache and sprinkle on the rest of the roasted almond powder.
