Ingredients:
200g dark chocolate (or 125g dark chocolate and 75g hot chocolate mix for a more brownie-like texture)
180g soft brown sugar
100g unsalted butter
75g ground almonds
100g flour
1/2 tsp cream of tartar
1/2 tsp bicarbonate of soda
Preparation:
Separate egg white and yolk, beat the egg white until stiff and set aside.
In a bowl mix the flour, ground almonds and cream of tartar&bicarbonate of soda.
Place a heatproof bowl over a pot of gently boiling water, without letting the bottom of the bowl dip into the hot water. Melt the butter and chocolate in the bowl, checking for it not to stick at the bottom. When completely melted, take the bowl off the simmering pot and add yolks and sugar, whisking rapidly (you'll want to avoid lumps of cooked yolks) until you have a consistent shiny cream.
Pour the cream into the bowl with the dry ingredients, then add the egg white in 3 times. I used an electric whisk (slowest speed setting) to mix it all together. It's a little messy if you don't have a very tall bowl, I suggest to do rapid pulses to settle the mix properly.
Place in a preheated oven at 180' for 40-45 minutes.
 |
| hearty chocolate almond cake ©italiansuitcase |
