Name: Light almond-chocolate cake with dark ganache
Total time: 1 h 20 min
Yield: Makes 1 cake
Ingredients: 250g good-quality dark chocolate; 250g butter; 4 large eggs; 100g castor sugar; 100g self-raising flour; 80g ground almonds; GANACHE; 400g good dark chocolate; 250ml (1 cup) fresh cream

This recipe is adapted from Tina Bester’s BAKE, and combines two things that should never be separated – almonds and chocolate. It is rich but light at the same time.

Print Recipe

Light almond-chocolate cake with dark ganache

Serves: Makes 1 cake

Total Time: 1 hour 20 mins

This recipe is adapted from Tina Bester’s BAKE, and combines two things that should never be separated – almonds and chocolate. It is rich but light at the same time.

Ingredients

250g good-quality dark chocolate
250g butter
4 large eggs
100g castor sugar
100g self-raising flour
80g ground almonds
GANACHE
400g good dark chocolate
250ml (1 cup) fresh cream

Instructions

Preheat the oven to 160ºC and line a 22cm spring-form cake tin with baking paper.

Melt the chocolate and butter together in a double boiler and allow to cool a little.

Beat the eggs and sugar together in a bowl for 5 minutes until light and fluffy. Beat in the chocolate mixture. Fold in the flour and almonds. Pour the mixture into the cake tin and bake until a skewer inserted into the cake comes out clean, about 50 minutes. Remove the cake from the oven and allow to cool a little before turning out onto a wire cooling rack.

To make the ganache, melt the chocolate and cream together in a double boiler, stirring occasionally, until the mixture has a luxurious gloss. Spread over the cooled cake just before serving.