Provado e comprovado: lambidelas nos dedos e raspar dos rastos que ficam no prato.
Tão “chocolatoso” que até eu me satisfaço só com uma fatia.
Chocolate and almond cake (“River Cafe Easy Italian”)
Chocolate 70% 180g
Unsalted butter 180g
Blanched almonds 200g
Eggs, organic 8
Vanilla pod 1
Caster sugar 215g
Cocoa powder 60g
Salt a pinch
Preheat the oven to 150/300F/gas mark 2. Line a 23cm cake tin with greaseproof paper, and grease with extra butter. Break the chocolate into pieces. Cut up the butter into pieces. Grind the almonds fine in a food processor. Keep two eggs whole, and separate the other six. Chop the vanilla pod. Melt the chocolate and butter together in a bowl over simmering water. Allow to cool. Beat together the two whole eggs with the six egg yolks and 200g of sugar. Fold in the cocoa powder and ground almonds. Mix together with the melted chocolate, then stir in the chopped vanilla. Beat four of the egg whites to stiff peaks with the salt. Fold in the remaining 15g sugar. Gently fold the whites into the chocolate mix. Pour into the prepared tin and bake in the preheated oven for 25 minutes. Turn out when cool, and serve dusted with extra cocoa powder. We use unsweetened cocoa powder from Valrhona to dust this cake. Put the cocoa into a fine sieve and dust directly on to the surface of the cake.