450g (15oz) dark chocolate, chopped
560g (18oz) butter, chopped
12 eggs
2¹/4 cup caster (superfine) sugar
2¹/4 tsp vanilla extract
2¹/4 cup self-raising flour
1³/4 tsp baking powder
³/4 cup cocoa powder
1 cup almond meal
cooking time - 2 h (only took 1 h in my oven)
1. Preheat the oven to 140°C. Stir the chocolate and butter in a saucepan over low heat until melted and smooth. Set aside.
2. Beat the eggs, sugar an vanilla in the bowl of an electric mixer until creamy and thick. Fold in the chocolate mixture. Sift the flour, baking powder and cocoa over the top and gently fold through with the almond meal.
3. Line the tin with non-stick baking paper. Pour the mixture into the tin and bake for the time stated in the table above or until the cake is cooked when tested with a skewer (suggested times appear to be too long). Allow the cake to cool in the tin.
4. Ice with whipped dark chocolate cream
whipped dark chocolate cream
1¹/4 cup sugar
5 egg whites
500 g (1 lb) cold butter, chopped
1¹/2 tsp vanilla extract
250 g (8 oz) dark chocolate, melted and cooled
3 cups cocoa powder, sifter
1. Place the sugar and egg whites in a heatproof bowl over a saucepan of simmering water. Whisk for 1-2 min until the sugar is dissolved. Remove the bowl from the heat and beat the mixture with an electric mixer until cool (you need a large bowl!).
2. Continue beating and add the butter, a few cubes at the time (the mixture will look curdled at first). Beat for a further 10 min until the mixture is light and creamy. Use a metal spoon to mix in the vanilla, chocolate and cocoa powder. Keep in a cool place a t room temperature until required – makes one quantity (covers 28 cm cake).
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