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The whole family will enjoy this moist and moreish chocolate cake.
WORDS AND PHOTOGRAPHY JANE SMITH
FLOURLESS CHOCOLATE CAKE
Serves 10-12
300g dark cooking chocolate
240g butter, chopped
250g almond meal
1 teaspoon baking powder
200g caster sugar
6 egg yolks
6 egg whites
Chocolate Frosting
150g dark cooking chocolate
100g butter, at room temperature
120g icing sugar
40ml milk
1. Preheat the oven to 180°C. Line a high-sided 30cm x 12cm loaf or bar tin with baking paper. Set aside.
2. Put the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Remove from the heat and set aside to cool slightly.
3. Combine almond meal, baking powder and 100g of the sugar in a mixing bowl. Pour in the chocolate mixture and stir until combined, then add the egg yolks and stir until combined.
4. In a separate bowl, beat the egg whites
with electric beaters until soft peaks form. Gradually add the remaining 100g sugar and beat until glossy. Fold the egg white mixture into the cake batter.
5. Pour the batter into the cake tin and bake for 45-50 minutes or until a skewer inserted in the centre comes out clean.
6. Set aside to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
7. For the frosting, melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the water touch the bowl), stirring until smooth. Cool slightly, then add the butter and beat with electric beaters until smooth. Add the icing sugar and milk and beat until smooth. Add small amounts of extra milk if frosting is too dry. Spread icing over cooled cake.
Visit The Shady Baker website or find Jane on Instagram.
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