Chocolate and Almond Cake (8-10)

I visited a local Italian restaurant with friends last night and unfortunately the food was somewhat underwhelming . The best course was my dessert of Torta Caprese, but even then I felt there was room for improvement. This is a chocolatey, moist and dense cake from Rachel Roddy’s ” Two Kitchens”. You can eat as a cake or serve as a pudding with cold cream or ice cream as you prefer.

Chocolate and Almond Cake (8-10)
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Chocolate and Almond Cake (8-10)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180 C, 160 Fan, Gas 4. Generously butter and flour a 26 cm cake tin, with a loose bottom if preferred.
  2. If you want to roast the whole nuts ( which gives a good flavour but is not essential) spread on a baking sheet and toast in the oven for 4-5 minutes, then rub them with a clean paper towel to get rid of the papery skins.
  3. If you are using a food processor and whole almonds then pulse the nuts a few times then add the roughly chopped chocolate and orange zest ( if using) and pulse until you have a course mixture then turn it out into a large bowl.
  4. If you are doing everything by hand chop the chocolate finely with a sharp knife, grate over the orange zest if using then mix it with the ground almonds in a large bowl.
  5. Add the sugar, salt and milk to the mix and stir well. Separate the eggs, setting aside the whites, then beat the egg yolks into the mixture one at a time.
  6. Whisk the egg whites in another bowl until they form stiff peaks, then fold them into the mixture.
  7. Scrape the mixture into the prepared tin and bake for 30-40 minutes or until the cake is firm and just taking on some colour at the edges. Allow to cool in the tin for a while before turning out.
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