Almond Chocolate Cake

cake:

6 oz. dark chocolate, chopped

3/4 cup unsalted butter

4 cups caster sugar

4 eggs, separated

1/4 tsp. cream of tartar

1/3 cup self-rising flour

1 1/4 cups ground almond

1 tsp. almond extract

frosting:

4 1/2 oz. milk chocolate, plain

2 tbsps. unsalted butter

2 tbsps. heavy cream

topping:

2 tbsps. toasted flaked almonds

1 oz. dark chocolate

Preheat oven to 375 degrees F.

Lightly grease and line the base of a 9-inch springform pan. 

In a small saucepan, melt the chocolate and the butter together under low heat, stirring constantly.

Whisk together in a large bowl the egg yolks and 6 tbsps. of the sugar until pale and creamy. Add the melted chocolate mixture. Beat until well combined.

Sift together the flour and cream of tartar. 

Fold the flour mixture, ground almonds, and almond extract into the chocolate mixture.

Whisk the egg whites in a bowl until it forms soft peaks. Add the remaining sugar and whisk until thick and glossy.

Fold the egg whites into the chocolate mixture.

Place the batter into the prepared pan. Bake for 40 minutes until just springy to the touch. Let cool.

To make the frosting, melt the ingredients in a double boiler. Remove from the heat. Beat for 2 minutes. Chill for about 30 minutes.

Meanwhile, melt the chocolate for the topping in a small bowl over a pan of hot water.

To assemble the cake, spread the frosting on top of the cooled cake. Scatter the almonds on top and drizzle with the melted chocolate.

Let cake set for at least 2 hours before serving.

* Substitute for self-rising flour: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix together.

by Sulit.com.ph (MissPersephone)