Stephanie Alexander’s Chocolate and Almond Cake
Serves: 6 – 8
You want decadent, you got it!
A favourite of the wonderful Stephanie Alexander, it is simple to prep and even simpler to serve; double cream, some raspberries and a picnic on the grass like we did.
This is a tick tick number and one to definitely try for a casual dinner when you want to really wow the team.
125gm good quality dark chocolate (70 per cent cocoa solids)
1 tbsp brandy
1 tbsp espresso
100gm unsalted butter, softened
½ cup caster sugar
¾ cup ground almonds (we blitzed them in the food processor)
3 eggs, separated: lightly beat the yolks, beat the egg whites until firm though not dry
Icing sugar for dusting
Double cream and raspberries or strawberries to serve
- Preheat the oven the 160c. Butter an 18c, round cake tin and line with baking paper: this is a cake that can split and leak easily so the baking paper is best.
- Combine chocolate, brandy and espresso in a heatproof bowl that fits snugly over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Heat without stirring the chocolate until it is melted. Stir and add the butter and sugar. Mix well.
- Add ground almonds and stir very well. Remove from the heat. Stir in the beaten egg yolks. Lighten the mixture with a spoonful of the beaten egg whites and then softly fold in the rest.
- Spoon the batter into the cake tin. Bake for 40 minutes. Remove and allow to completely cool in the tin, remembering that the cake is fragile and will plit.
- Carefully turn onto a plate, dust with icing sugar and serve with the cream and berries.