Light almond-chocolate cake with dark ganache

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.

Light almond-chocolate cake with dark ganache

Serves: Makes 1 cake

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

1

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

2

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

3

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.

4

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.

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