This is a very indulgent cake, I use Becolade Belgian Chocolate and the good thing is I use almond meal instead of flour, so great if you are looking for a gluten free recipe!
butter and almond meal for greasing and dusting the cake tin
225 dark chocolate
1 tablespoon of dark rum
150 caster sugar
5 organic eggs, separated
100g ground almonds
- Preheat the oven to 180C. Line the base of an 18cm square or round tin with baking paper, butter and dust with the almond meal.( heart shape tin for special occasions!)
- Melt the chocolate with the rum, butter and sugar in a bowl set over a pan of simmering water. Remove from the heat and allow to cool for a while.
- Meanwhile, whisk the egg whites until they hold soft peaks. Beat the egg yolks into the runny chocolate. Mix in the ground almonds. Then fold in the whisked whites, adding only a 1/3 at first so that the mixture lightens and can accept the rest.
- spread the mixture in the prepared tin. Bake for 40-50 minutes, until well risen and firm to the touch. Leave to cool before removing from the tin. Don't worry if the cake cracks on the top, that's part of the charm! and can be fixed if you choose to with a sprinkling of grated chocolate or icing sugar.
I do a few variations on this cake, here are a couple of them.
CHERRY CHOCOLATE CAKE
I add 1/2 cup of dried cherry's that I have soaked in brandy, I replace the rum with the brandy which has turned into cherry brandy before adding whisked egg whites.
RASPBERRY CHOCOLATE CAKE
For a non alcoholic cake I add 1/4 cup of dried raspberry and a tsp of vanilla extract before adding whisked egg whites.