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Preparation time 25 minutes plus 20 minutes for decoration plus 2 hour for the syrup to soak into the cake
Ingredients:
• 125g (5oz) soft margarine
• 75g (3oz) caster sugar
• 5 eggs, separated
• 125g (5oz) plain chocolate, grated
v125g (5oz) ground almonds
Ingredients for the Syrup:
• 50g (2oz) granulated sugar
• 2tsp instant coffee powder
• 150ml (¼pt) water
• 2tbsp dark rum
Ingredients to Serve:
• 300ml (½pt) whipped cream
• 2tbsp cinnamon powder
Preparation:
1. Grease a 20cm (8in.) round cake tin and line the base with greased greaseproof paper. Set the oven to 170°C/325°F/Gas Mark 3.
2. Cream the margarine and sugar together until light and fluffy. Gradually beat in the egg yolks.
3.Carefully fold in the grated chocolate and ground almonds.
4. Whisk the egg whites until stiff but not dry and fold into the chocolate mixture.
5. Turn the mixture into the prepared tin and bake for about 1 hour or until the cake feels firm to the fingertips.
6. To make the syrup: put the sugar, coffee and water together in a heavy-based pan and set oven a low heat. Allow the sugar to dissolve, then simmer until the syrup feels sticky. Cool a little, then add the rum.
7. Place the cake in an ovenproof serving dish and prick all over with a fork or skewer. Spoon the syrup over the cake a little at a time until it has all been adsorbed. Leave to stand for at least 2 hours.
8. To serve the cake: set the oven to 170°C/325°F/Gas Mark 3. Warm the cake for about 15 minutes. Meanwhile fold the cinnamon powder into the whipped cream. Serve the cake immediately with the whipped cream handed separately.
This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p48'
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