Chocolate and Almond Cake

chocolate almond cake

 

 

 

 

 

 

Chocolate Almond  cake  

150 g dark chocolate -melted
150 g unsalted butter
100 g caster sugar
5 eggs – separated
1 tsp. vanilla extract / essence
140 g ground almonds
Method
Preheat oven 170’c. Cut a circle of paper to fit inside round baking tin. 
Beat butter and sugar until pale and light. Add the egg yolks one at a time, beating well after each addition, stir in melted chocolate, vanilla and ground almonds. Whisk the egg white until stiff peaks form, fold a little into cake mixture to lighten it, and the carefully fold in remaining egg white. Spoon into lined cake tin. Bake for 20-25 minutes. The inside will be a little molten, but will set when cooling. Leave in tin to cool and then take out and plate up when cooled down. Cut into 12 wedges.Serve with lightly whipped cream, Greek yoghurt and some berries.