serves
10
prep
15 minutes
cook
1:05 hour
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
1:05
hour
difficulty
Easy
level
Ingredients
- 350 g of dark chocolate, broken up
- 240 g unsalted butter
- Pinch of salt
- 6 eggs
- 310 g caster sugar
- 110 g almond meal
- Crème fraiche, to serve
Chilli Almonds
- 140 g almonds
- 1 cup brown sugar
- 2 tbsp chilli flakes, or to taste
- Pinch of salt, optional
Instructions
- Preheat the oven to 150°C and butter and line 23-25 cm cake tin with baking paper.
- Melt the chocolate and butter in a double boiler, add salt, then put to the side.
- Using an electric mixer whisk the eggs. Once it starts to become frothy, slowly add the sugar, 50g at a time, and keep mixing until the egg and sugar mix thickens to the ribbon stage. Let the chocolate and butter mixture cool to 40°C then fold into the egg mix. Then fold in the almond meal.
- Pour the cake mixture into the tin and place in a bain-marie. Bake for 1 hour. Once cooked, remove from the bain-marie, switch off the oven and let the cake cool in the oven with the door slightly ajar.
- Meanwhile, for the chilli almonds: Place sugar in a pan over a high heat and shake the pan to maintain an even heat so the sugar will not burn. Once you see 40 per cent of the sugar turned to liquid, add the almonds. Keep swirling the pan so the sugar coats the almonds. Once the almonds are starting to go brown, add the chilli flakes (and salt if using). Make sure the chilli is evenly dispersed and take off the heat.
- When the cake is cool, place in the fridge for two hours before serving. Sprinkle the chilli almonds on top of the cake and serve with a dollop of crème fraiche.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
