December 17, 2015 by dgarnett2013
Chocolate, almond cake: River Cafe Two Easy (White book) by Rose Gray and Ruth Rogers
- 180g 70% chocolate
- 180g unsalted butter
- 200g blanched almonds
- 8 eggs
- 1 vanilla pod
- 215g caster sugar
- 60g cocoa powder
- a pinch of salt
Preheat the oven to 150℃.
Line a 23cm cake tin with greaseproof pear, and grease with extra butter.
Break the chocolate into pieces. Cut the butter into pieces.
Grind the almonds fine in a food processor.
Keep 2 eggs whole and separate the other 6. Chop the vanilla pod.
Melt the chocolate and butter together in a bowl over simmering water. Allow to cool.
Beat together the 2 whole eggs with the 6 egg yolks and 200g of the sugar.
Fold in the cocoa powder and ground almonds. Mix together with the melted chocolate, then stir in the chopped vanilla.
Beat 4 of the egg whites to stiff peaks with the salt. Fold in the remaining 15g sugar. Fold the whites gently into the chocolate mix.
Pour into the prepared tin and bake in the preheated oven for 25 mins. Turn out when cool, and serve dusted with extra cocoa powder.
A flourless cake made for pudding when Hamish, Gordon, Thomas, Cristian, Tom, Konstantinos and Mum all came for supper.