• 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
    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

    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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version