Ingredients
- 70% dark chocolate 250g, broken into pieces
- butter 150g, cubed
- golden caster sugar 150g
- eggs 5, separated
- ground almonds 30g
- amaretto or bourbon 1 tbsp
- cocoa powder for dusting
AMARETTO CREAM
- double cream 142ml pot
- icing sugar 2 tbsp
- amaretto or bourbon 1 tbsp
Method
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Step 1
Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm round springform cake tin.
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Step 2
Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.
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Step 3
Whisk the egg whites with a pinch of salt until they hold soft peaks then gradually whisk in the remaining sugar, 2 tbsp at a time until the meringue is stiff and glossy. Loosen the chocolate mixture with a spoonful of egg white then fold the rest of the meringue in with a spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into the tin and bake for 30-35 minutes.
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Step 4
Leave the cake to cool in the tin on a wire rack for 15 minutes, it will sink but don’t worry – this is meant to happen. Remove the springform sides of the tin and leave to cool completely.
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Step 5
To make the amaretto cream, whip the cream, sugar and amaretto together until it just holds its shape. Eat the cake when cool or wrap up and chill overnight – the texture of the cake will become even more velvety. Dust with cocoa and serve with the amaretto cream.
Nutritional Information
- Kcals 589
- Fat 44.3g
- Carbs 40.5g
- Fibre 2.2g
- Protein 8.3g
- Salt 0.45g
