Chocolate Almond Cake
200g dark chocolate (70% cocoa)
160g butter
5 eggs
160g light muscovado sugar
½ tsp baking powder
1 lemon (zest)
100g ground almonds
40-50g polenta
12 cup muffin/cake tray (or 8” cake tin)
Serves 12
Method:
Heat the oven to 180°.
Butter the cake tray (if you’re using the tin, butter it and then line the bottom with parchment paper). Dust the sides of the cups (or tin) with some extra polenta or sugar – this adds a little crust once baked. (If you are using a silicone tray, then you don’t need to butter and dust it.)
Start by breaking the chocolate into pieces and placing them in a heatproof bowl together with the butter. Rest the bowl over a saucepan of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir once or twice until melted.
While the chocolate is melting, separate the eggs. Put the egg yolks and sugar together in a bowl and whisk until the mixture is thick and pale in colour.
In a separate bowl, whisk the egg whites until they have a soft peak to them.
Pour the melted chocolate and butter into the bowl with the egg yolks and sugar mixture and combine. Then add the baking powder, lemon zest, ground almonds and polenta, and stir in gently. Carefully fold in the egg whites, taking care not to lose any volume to the cake mix along the way.
Divide the mixture into the 12 cup tray and cook for 5-7 minutes (if using the 8” cake tin, bake for 20-30 minutes) until set but not too firm.
Tip:
For speed, I use a piping bag to divide the mixture into the 12 cup tray.