Hi World! I've popped my head back into the blog world to share this cake that could be called my "new favourite". Yep I went there. I've been playing with this recipe to get it perfect. The first time I made it, it had no cocoa powder and it was really good, but the chocolate hit wasn't strong enough. It did however taste like a Baci / Ferro Rocher so I knew something good was happening. After a couple of tweaks I give you this cake. This cake. My new go to cake. I love cakes that don't require frosting or decoration, maybe cos I'm lazy, but I think because when you have a dense yummy, indulgent base, you don't need anything else! This cake is moist and crumbly, and just so damn good. With a dollop of cream (or nothing even), it satisfies that chocolate cake craving and more!
A couple of life updates.. I have a new Instagram account, which is allllll design related. You can find it here. Also, I'm selling more designs here. You can also buy stuff here.
FLOURLESS CHOCOLATE AND ALMOND CAKE1 1/2 cups almond meal
1/4 cup raw sugar
200g good quality dark chocolate, processed to fine to medium chunks
2 tablespoon cocoa powder, sifted
1/2 cup walnuts, roughly chopped
Pinch sea salt
5 large eggs, separated
1/2 cup caster sugar
1 teaspoon vanilla extract
100g unsalted butter, metled
Icing sugar, for dusting
Preheat oven to 180C. Line a 22 / 25cm tin with baking paper.
In a large bowl, add the almond meal, raw sugar, chocolate, cocoa powder, walnuts and salt.
In a medium bowl, add the eggs whites and beat until stiff peaks form. (Note: If your bowl has signs of grease or fat, clean with lemon juice. Alternatively you can add a dash of vinegar to the egg whites to ensure they reach stiff peaks). Set aside.
In another medium bowl, and the egg yolks, caster sugar and vanilla and beat until light and fluffy. Fold the egg yolks through the almond meal mix, then add the butter and mix well.
Add one third of the egg whites to the almond meal mix and gently fold. Add the second third and fold through, then the last lot. Pour into the prepared tin and bake for 45 minutes to an hour, or when a skewer come out clean. Allow to cool on a wire rack, then dust with icing sugar.