Melt the chocolate, butter and cream together. Stir until smooth. Set aside to cool and thicken. Spoon the icing on the top of the cake and use a palette knife to smooth it down over the sides. Leave to set.
Ingredients
- unsalted butter 200g and extra for buttering
- plain flour for lining the tin
- dark chocolate (70 per cent cocoa solids) 300g
- eggs 6, separated
- golden caster sugar 200g
- ground almonds 150g
- lemon a squeeze of juice
FROSTING
- apricot jam 4 rounded tbsp
- marzipan 500g pack
- dark chocolate (70 per cent cocoa solids) 200g
- unsalted butter 75g
- double cream 2 tbsp
Method
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Step 1
Heat the oven to 180C/ fan 160C/gas 4. Butter, flour and line the base of a 23cm springform tin with baking parchment.
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Step 2
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir.
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Step 3
Whisk the egg yolks with the sugar until pale and very thick. Mix in the melted chocolate and butter. Stir in the almonds.
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Step 4
Whisk the egg whites and lemon juice until they hold a stiff peak. Stir a large spoonful into the chocolate to loosen the mixture then fold in the rest. Spoon into the tin and bake for about 1 hour until the cake has formed a crust and a skewer comes out with cooked-looking crumbs. Cool in the tin.
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Step 5
Melt the jam, sieve and use to brush the top and sides of the cake. Roll the marzipan out into a large, thin circle. Lay over the cake, covering the top and sides. Smooth and trim off any excess. Brush with jam.
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Step 6
Melt the chocolate, butter and cream together. Stir until smooth. Set aside to cool and thicken. Spoon the icing on the top of the cake and use a palette knife to smooth it down over the sides. Leave to set.
Nutritional Information
- Kcals 913
- Fat 62.1g
- Saturates 27.8g
- Carbs 79.6g
- Fibre 4.8g
- Protein 13.8g
- Salt 0.17g
