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Serves 6 serving
Chocolate spread (bottle) 1
Almond, ground100 Grams
Dark chocolate100 Grams
Cream (for Icing) 125 Millilitres
Dark chocolate (for Icing) 125 Grams
Strong coffee (for Icing) 1 Tablespoon
Toasted almond flakes (for Icing) 0.5 Cup
Dark chocolate125 Grams
Almond flakes, toasted0.5 Cup
Preheat the oven to 180 degree Celsius
In large bowl, whisk together the egg whites with a pinch of salt to form soft peaks
In a another bowl cream together the butter and chocolate spread.
Add to it the coffee, eggs and the ground almond one by one. Mix well
Then fold in the melted dark chocolate
Now, spoon a large dollop of the flully egg white in to the chocolate mix and combine thoroughly
Fold in the remaining egg whites, one third at a time, until everything has been folded well. Don't be too heavy handed as we need the batter to be light airy.
Pour the batter into a greased springform tin and bake for about 35-40 minutes
Once done, remove from oven and leave the cake to cool.
Meanwhile, on low heat, add the chocolate to the cream
As it begins to melt, add the coffee
Once the chocolate has melted completely, take it off the heat and whisk well until the mixture thickens
Now, pour the icing over the cake and spread well, over the sides too. Let it be messy. Messy is yummy
Scatter the toasted almond flakes on top.
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