Here in the Hills we are still enjoying a dazzling array of spectacular Autumn foliage, but every day it becomes a little more sparse as the leaves are whipped away by cold winds. Afternoons spent by an open fire become even more attractive and we all tend to be a little more self-indulgent when it comes to our cuisine!
Perhaps it is a residual hibernating instinct which assures us we can be a little more relaxed and care less about the kilojoules. Maybe we just crave more comfort food…and this delicious cake certainly falls into the category!
10-12 moderate serves!
250 butter, cubed
250gr chocolate, broken into pieces
8 free-range eggs, separated
250gr castor sugar
250gr ground almonds
150gr chocolate (garnish)
Melt the butter with the chocolate in a large basin over simmering water and allow to cool.
In another basin, beat together egg yolks and castor sugar until pale and thick. Fold in the ground almonds, then stir in cooled butter and chocolate mixture.
Beat egg whites until stiff, stir into chocolate/almond mixture. Butter a
25 cm tin and pour in the mixture. Bake in a preheated 180oC oven 50-55 minutes or until a knife inserted into the cake comes out clean. When cool, completely coat surface with melted chocolate, garnish with toasted almond flakes. Cover and chill in refrigerator until serving time.
NOTE: This is probably the most stained recipe in my falling-apart hand-written recipe book… a testimony to the number of times I have cooked it!
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