I love this cake, it not too rich and moist – it was a firm favourite for many years until I started making the Chocolate Truffle Mudcake! The original recipe came from an Australian Women’s Weekly cookbook which I have modified slightly.
Hints & Tips
- You can use Hazlenut Meal instead of Almond Meal.
- GF, Veg
- Category: Baking - Desserts, Desserts, Gluten Free, Vegetarian
Ingredients
- 4 Eggs, Separated
- 1/4 cup Orange Juice or Ameretto or Kahlua Liquer
- 60 grams Flaked Almonds
- 250 grams Ground Almonds (Almond Meal)
- 90 grams Unsalted Butter
- 100 grams Lindt 70% Cocoa Dark Chocolate
- 100 grams Lindt Milk Chocolate
- 1 teaspoon Grated Lemon Rind
- 220 grams Caster Sugar
- Sifted Icing Sugar (Just a Little)
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease and line a 22cm springform cake tin with baking paper.
- Melt Lindt chocolate and butter in a bowl over simmering hot water.
- Stir until well combined and the mixture is smooth. Set aside to cool.
- Beat egg yolks, sugar and lemon rind in a bowl until thick and creamy.
- Fold in cooled chocolate mixture, almond meal, flaked almonds and juice (or liquer).
- Beat egg whites in a small bowl with an electric mixer until stiff, soft peaks form.
- Fold the egg white mixture into the chocolate mixture in 2 batches, ensuring the egg whites are mixed into the chocolate mixture.
- Pour cake mixture into cake tin.
- Bake for about 1 hour or until firm. Test with a skewer after 1 hour – if the skewer comes out clean with only a little moist cake, it is ready.
- Cool in the tin and dust with sifted icing sugar before serving, if desired.
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