I love chocolate. I love the complexity of different notes in chocolate and that you can match them with so many different flavours.
What I really like about this cake recipe is that it is in-between a brownie and cake texture and it tastes amazing on its own or with a topping. It has an intense chocolate taste that will satisfy any chocolate loving person.
I made 12 mini cakes and a 20 cm round sized cake with this recipe.
Ingredients for cake:
200g ground almonds
20g plain flour
300g 70% dark chocolate (I used: Callebaut Dark Chocolate Chips 70%)
200g golden caster sugar
180g unsalted butter, room temperature
6 eggs, separated
*1 tin Caramel or home-made caramel beaten until smooth with 500g icing sugar (optional)
*You can also use a dust of icing sugar and serve the cakes with fresh whipped cream (optional)
- Heat the oven to 200°C/ 180°C fan. Spray a mini cake tin (I used: Lakeland 12 Hole Loose-Based Mini Sandwich Tin) and a round 15 cm tin (Lakeland Pushpan Loose Based 15cm Cake Tin with non-stick spray.
- Mix the ground almonds and flour together and set aside.
- Melt the chocolate in a heat proof bowl. Set the bowl over a pot with water and simmer until the chocolate is melted and then set aside to cool to body temperature which is about 37°C.
- Beat the sugar and butter together until fluffy, then add the egg yolk little by little until it is all well incorporated. Whisk the egg whites until stiff. You can achieve this with an electric mixer or by hand. (The egg white should not be able to move when lifted and tilted to the side. In that way you know it has been whisked enough.)
- When the melted chocolate is at the right temperature add it to your butter and sugar mixture and then gently fold it in until fully incorporated. Then add the ground almond and flour and mix well again. Add 3 tablespoons of the egg whites at first and mix it through to loosen up the mixture and then add the rest of the egg whites and fold it in, being careful not to knock any air out. (Use a big metal spoon or a dough scraper.) There must be no streaks from the egg white mixture and still has to be full of air bubbles. (Remember your eggs are your raising agent.)
- Spoon the cake mixture into your prepared cake tins and then bake them for 20 minutes or until a skewer inserted comes out clean. Let it cool a bit and then remove your cakes from the tins and set on a wire rack to cool off completely before decorating. When cooled, cut the rounded tops from the cakes to make a flat edge to work on and set aside the cut off pieces to use for decoration.
- Decorate with caramel icing; spoon the caramel in the middle of the cake and smooth it to the edges and you can add some chocolate cake crumbs on top. If another option is preferred. Dust the cakes lightly with icing sugar and add some whipped cream.
I would love to hear from you if you have tried this recipe and how you decorated your cakes.