This recipe is adapted from Tina Bester’s BAKE, and combines two things that should never be separated – almonds and chocolate. It is rich but light at the same time.
Light almond-chocolate cake with dark ganache
This recipe is adapted from Tina Bester’s BAKE, and combines two things that should never be separated – almonds and chocolate. It is rich but light at the same time.
Ingredients
- 250g good-quality dark chocolate
- 250g butter
- 4 large eggs
- 100g castor sugar
- 100g self-raising flour
- 80g ground almonds
GANACHE
- 400g good dark chocolate
- 250ml (1 cup) fresh cream
Instructions
Preheat the oven to 160ºC and line a 22cm spring-form cake tin with baking paper.
Melt the chocolate and butter together in a double boiler and allow to cool a little.
Beat the eggs and sugar together in a bowl for 5 minutes until light and fluffy. Beat in the chocolate mixture. Fold in the flour and almonds. Pour the mixture into the cake tin and bake until a skewer inserted into the cake comes out clean, about 50 minutes. Remove the cake from the oven and allow to cool a little before turning out onto a wire cooling rack.
To make the ganache, melt the chocolate and cream together in a double boiler, stirring occasionally, until the mixture has a luxurious gloss. Spread over the cooled cake just before serving.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
