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Instructions |
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Put on the oven to 350 ºF
Oil and line the tin with parchment paper. Oil the paper and dust with 1 tbsp flour
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Melt the chocolate in the microwave (about 1 minute on high) or in a bowl over boiling water -or make up the cocoa mix substitute
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In a medium-sized bowl, beat the egg yolks with the sugar until pale.
Add the ground almonds and the melted chocolate or cocoa substitute and mix well.
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Take a separate large bowl. Make sure it is “grease free”. You can use a little vinegar on a paper towel to wipe the inside of the bowl to degrease the bowl. Use an electric egg whisk to whisk the egg whites in the clean large bowl until they are white and fluffy.
Tip half the egg white mix into the chocolate/almond mixture and mix well.
Then very gently fold the rest of the egg whites into the chocolate/almond mix.
Pour the cake mixture into the tin and put in the 350 ºF oven for 40 minutes
Add raspberries or strawberries or edible flowers (pansies or marigolds) to decorate
Can use a stencil to dust with icing sugar through a sieve
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| Serving
Suggestions |
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Serve with whipped cream, icecream or plain!
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Originally Submitted
11/13/2011
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