I’m always looking for moist chocolate cake and this one is just that. It looks a very old fashioned cake and as with most cakes is lovely with a cup of tea.
Take a tip from me and prepare all the ingredients before combining them in the mixing bowl. In that way you will have everything to hand and it will make it easier to make. The one exception is when whisking the egg whites – do that just before you are adding to the mixture. Another tip is to grate the chocolate straight from the fridge otherwise it melts between your finger tips. I grated the chocolate well in advance as I don’t really enjoy grating chocolate and I am looking around for something that makes light work of this part of the recipe.
You will need an 8-inch round tin, greased and lined
The oven should be preheated to gas mark 7, but when the cake goes in the temperature must be turned down to gas mark 3.
- 110g dark chocolate (at least 70% - 75% cocoa solids) - grated
- 110g ground almonds
- 110g butter (room temperature)
- 175g golden caster sugar
- 6 tablespoons milk
- 4 large eggs separated
- 175g self rising flour (sifted)
- 175g dark chocolate broken up
- 1 rounded tablespoon crême fraiche
- A few toasted almonds to decorate the top
- Preheat the oven to gas mark 7.
- Grate the chocolate and put to one side.
- Measure out the almonds, sugar, butter and flour.
- Separate the eggs and after beating the egg yolks set to one side.
- Cream the butter and caster sugar until light and creamy.
- Add the beaten egg yolks a spoonful at a time and make sure they are amalgamated before adding the next spoonful.
- Add the almonds, milk and grated chocolate and mix together well.
- Whisk the egg whites until soft peak consistency.
- Fold these into the mixture very gently so that you don’t lose any air from the mixture.
- Finally add the sifted flour – again very carefully and mix well.
- Spoon the mixture into the prepared tin.
- Place in the middle of the oven and turn down the gas to gas mark 3.
- Bake for 1 hour 5 – 10 minutes.
- Check the cake is baked by making sure the stabbing prong is dry when you insert and pull out.
- Leave in tin for 5 minutes to cool.
- Place on a rack to cool.
Decorating The Cake
To decorate the cake, melt the broken chocolate in a bowl placed over a simmering pan of boiling water. The water must not touch the bowl containing the chocolate. The chocolate should melt within 5 minutes. Stir the chocolate to break it down. Take the chocolate off the heat and let it cool for about 3-4 minutes, then add the crême fraiche a little at a time. The mixture will thicken up the more crême fraiche you add, so add it carefully and let yourself be the judge about how thick you want it.
Split the cake in half (horizontally) and spread the chocolate mixture on the bottom half. Place the top half of the cake on top of the bottom half.. Spread the chocolate mixture over the top of the cake, making swirling patterns. Sprinkle the toasted almonds over the top.
The cake be wrapped in foil and placed in a tin so that it keeps well. Do this when the cake is cold.