This next recipe has been made a number of times by my daughter Ezza since it is a favourite of my husband. Now that she is not at home, I had to make it for him. It's rich and moist.
Ingredients
225 g butter
350 g dark cooking chocolate, chopped
1/3 cup warm water
5 eggs, separated ( best to use grade A)
1 1/4 cups caster sugar
1 1/2 cups ground almonds
2/3 cup plain flour
Ganache
200 g dark chocolate, chopped
200 g butter
Method
1. Preheat oven to moderate 180 C. Brush a deep 20 cm round tin with oil or melted butter; line base and sides with baking paper. Melt butter and chocolate in pan over a pot of boiling waterl add in water, stir until smooth. Remove from heat, cool.
2. Beat yolks and suger in a large bowl until thick and pale. Using a metal spoon, fold in chocolate mixture, then combined almonds and flour. Stir until smooth. Beat egg whites in separate bowl making sure that none of the egg yolks get in. Beat until soft peaks form. Fold into mixture carefully making sure that the air created do not escape overlly. Spoon into prepared tinl smoth surface with metal spoon.
3. Bake for 1 hour or until skewer comes out clean when inserted into centre. Leave cake in tin for 20 mins then turn onto wire rack to cool.
3. How to make Ganache
Melt chocolate and butter in pan over boiling water. Stir until smooth. Cool; stir occasionally until spreadable. Spread a third of Ganache on top and another third around sides of cake. Pipe rosettes or swirls around outer edges.
No comments:
Post a Comment