Elizabeth David's chocolate and almond cake

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Preparation Time: 20 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3153 times

Ingredients:

Metric Imperial

115g bitter chocolate

1 tbs rum or brandy

dash of black coffee

85g butter

85g caster sugar

85g ground almonds

3 eggs, separated

Chosen by Hugh Fearnly-Whittingstall in The Observer's '50 best easy to medium recipes'. Flourless cake equally good for dessert or teatime.

Posted by: birgitta on 08 March 2009

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Cooking Steps:

Break the chocolate into small pieces, and put them with the rum and the coffee to melt in a cool oven. Stir the mixture well, put it with the butter, sugar and ground almonds in a saucepan and stir over a low fire for a few minutes until all the ingredients are blended smoothly together. Off the fire, stir in the well-beaten egg yolks, and then fold in the stiffly whipped egg whites.

Turn into a lightly buttered shallow, 15cm-diameter sponge-cake tin or a tart tin with a removable base. Stand the tin on a baking sheet and cook in a very low oven, 145°C/gas 1, for about 45 minutes.

This cake, owing to the total absence of flour, is rather fragile, so turn it out when it is cool with the utmost caution. It can either be served as it is or covered with lightly whipped cream. It is a cake which is equally good for dessert or teatime.