Sunken Chocolate Cake
Serves 8
225g (8oz) butter
225g (8oz) good quality plain chocolate, broken into pieces
50g (2oz) ground almonds
60g (2¨ùoz) plain flour
6 medium eggs, at room temperature
50g (2oz) light soft brown sugar
175g (6oz) caster sugar
Icing sugar for dusting
Double cream, to serve
Method
Pre-heat the oven to 180¢ªC/350¢ªF/Gas Mark 4. Grease and line a 20cm (8in) clip-sided cake tin with baking paper.
Put the butter and chocolate into a heatproof bowl and rest it over a pan of barely simmering water. Leave until melted, then stir until smooth. Remove and leave to cool slightly.
Sift together the ground almonds and flour. Separate the eggs into 2 large bowls. Add the light brown sugar to the egg yolks and whisk until pale and creamy. Gently fold in the melted chocolate mixture and the almond and flour mixture.
Whisk the egg whites into soft peaks and then whisk in the caster sugar, a little at a time, to make a soft meringue. If it¡¯s too stiff you will find it difficult to fold into the rest of the cake mixture.
Fold it in with a large metal spoon, pour the mixture into the prepared tin and bake for 50 minutes or until a skewer, inserted into the cake, still comes out a bit wet. This cake is best if slightly undercooked. Remove and leave to cool.
Carefully remove from the tin and pull off the paper. Cut into wedges, dust with icing sugar and serve with some pouring cream.
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