Rated 4.25 out of 5 based on 2 votes
- 200 g good bitter chocolate
- 100 g ground almonds
- 1 Tbls brandy or cognac
- 100 g butter
- 3 x eggs, separated
- 1 Tbls strong black coffee
- 100 g caster sugar
Try this HEAVENLY CHOCOLATE CAKE it’s to die for!! ha, ha!!!
Combine chocolate, brandy and coffee in a heat proof bowl over a pot of simmering water or in the microwave. Stir when melted, add butter and sugar, stirring well until melted. Remove from heat and add almonds, then stir in lightly beaten egg yolks. Beat egg whites until stiff and peaky. Stir a spoonful of the whites into the mixture to lighten it, then gentle fold in the rest and turn into a buttered, paper lined 18cm cake tin and bake at 160oC for 45 minutes. Leave to cool completely before turning out.
I serve a thin slice at the end of dinner. The only accompaniment it needs is an “angel’s breath” of icing sugar through a fine mesh sieve before serving!
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Can’t beat a gorgeous chocolate cake such as this!!!!