It was my sister’s birthday yesterday and I wanted to make her a birthday cake. This chocolate and almond flourless cake was probably a little bit too delicate for a trip from Bath to Cardiff via Bristol, but it survived mostly intact!
250g good quality chocolate
150g ground almonds
1 tsp almond extract
2 tblsp amaretto
1 tblsp cocoa powder
Oven to 170 degrees.
Grease and line two 9″ sandwich tins. I only have one so I baked in two batches.
Roughly chop the chocolate and butter. Put in a bowl over a saucepan of simmering water, and melt. Separate the eggs. Whisk the whites until they form soft peaks.
Whisk the yolks with the sugar, almond extract and amaretto until thick and frothy.
Beat the ground almonds, cocoa, melted chocolate and butter into the egg yolk mixture, then fold in a third of the egg whites as gently as possible, using a metal spoon. Fold in the rest of the egg whites until you have a thick, gloopy batter, like a brownie mix.
Pour into the prepared cake tin(s) and bake for 40-45mins until the top is slightly cracked and a skewer comes out almost clean of crumbs. Cool in the tin for 10-15mins, then run a knife round the edge and turn out onto a wire rack to cool completely.
Leave to cool completely (I left mine overnight, wrapped in tinfoil once they were cold) or eat straight away with ice-cream.
To make a ganache icing, put 100ml double cream and 100g chocolate in a pan over a VERY low heat. Once all the chocolate’s melted, stir to combine.
I stuck my two cakes together with a little bit of ganache, then used a palatte knife and more ganache to stick chocolate fingers round the edge. I then spooned the rest of the (now slightly cooled) ganache on top and smoothed out with a wooden spoon before topping with strawberries.
As you can see, it was very dense and fudgey inside, more like a brownie than a cake.
Oh, and six of us only made this much of a dent in it, because it’s so rich! Happy birthday, Catt!