March 14, 2013 by dgarnett2013
Chez Panisse Chocolate Cake
- 250g dark chocolate, broken into pieces
- 250g unsalted butter
- 6 large eggs, separated
- pinch of cream of tartar
- 175g caster sugar
- 55g light soft brown sugar
- 55g ground almonds
- 3 tbsp plain flour, sifted
- Icing sugar to decorate
Preheat oven to 190 degrees C. Grease and line a 23cm springform tin.
Melt the butter and the chocolate in a bowl over a pan of simmering water.
Whisk the egg whites and cream of tartar until stiff, then set aside.
Then, pour in the chocolate mixture, combining it carefully. This dish is all about getting as much air into the dish as possible and then avoiding bashing it out again.
Add the almonds and the flour to the chocolate mixture along with one large tablespoon of egg white – to lighten the mixture, and gently combine. And finally gently fold in the remaining egg whites.
Pour into your baking tin and bake for 25-30 minutes. The cake should be set but a bit wobbly in the middle. Don’t overcook. 25 mins is probably ample.
Cool in the tin. Remove from the tin, peel off the greaseproof paper, plate it and dust it with icing sugar or cocoa powder.
Serve with creme fraiche and/or cream.
This is a real crowd pleaser and it is quick and easy to make.
This will keep for 3 days at room temperature. Do not refrigerate.
Made with Rose for Nick’s 48th birthday. Birthday breakfast, 13.03.13.