Sunken Chocolate Cake
- 225g butter
- 225g good quality plain chocolate, broken into pieces
- 50g ground almonds
- 60g plain flour
- 6 medium eggs, at room temperature
- 50g light soft brown sugar
- 175g caster sugar
- Icing sugar, to dust
- Double cream, to serve
1. Preheat oven to 180C. Grease and line a 20cm clip-sided cake tin with baking paper.
2. Put the butter and the chocolate into a heatproof bowl and rest over a pan of barely simmering water. Leave until melted, then stir until smooth. Remove and leave to cool slightly.
3. Sift together the almonds and flour. Separate eggs into 2 large bowls. Add the light brown sugar to the egg yolks and whisk until pale and creamy. Gently fold in melted chocolate mixture, followed by almond and flour mixture.
4. Whisk 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 in with a large metal spoon, pour mixture into prepared tin and bake for 50 minutes or until a skewer inserted into the cake still comes out a bit wet. This cake is at its best if left slightly undercooked. Remove from the oven and leave to cool.
5. Carefully remove from the tin and pull off the paper. Cut into wedges, dust with some icing sugar and serve with some pouring cream.
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