Whatever inspiration you’re after…. a new recipe to wow the family, a little bit of help making the perfect bed, styling a sideboard, some lifestyle articles or what’s new at Provincial, our Journal will bring you stories to brighten your day.
This is the best ever chocolate cake – it’s delicious, not too sweet, and always moist plus it’s very easy and never disappoints. It is based on a recipe from Elizabeth David an English cookery writer who helped redefine English cooking and wrote eight books between 1950 and 1984. This cake has certainly stood the test of time. Wait till you serve it the first time – you don’t have to admit that it is so easy. It’s the perfect celebration cake as it can be decorated in many ways – simply dusted with icing sugar, easter eggs, cream whipped with rosewater and sprinkled with dried rose petals - and of course birthday candles. Don’t wait for a celebration though – make it just because everyone loves it! Keep the ingredients in your pantry and fridge and you can whip one up in no time.
- SERVES6-8
- PREP20
- COOK40-50 mins
INGREDIENTS
- 250gm dark, bitter chocolate - 70 percent cocoa gives the best results
- 150gm caster sugar
- 150gm butter
- 100gm ground almonds
- 5 free-range eggs, separated
METHOD
-
Preheat the oven to 180°C.
-
Melt chocolate, sugar and butter in a bowl sitting over a pot of simmering water.
-
Remove from heat, stir thoroughly to combine, mix in ground almonds, then beat in egg yolks one at a time.
-
Beat egg whites until stiff and peaky. Stir a couple of spoonfuls into the chocolate mixture to lighten it before gently folding in the rest.
-
Turn into a buttered and floured 20cm round or square cake tin. Bake for 40 to 50 minutes.
-
Leave in the tin to cool before turning out onto a cake plate. Sometimes it dips in the middle, so you can serve it upside down if that worries you.
-
Dust with icing sugar to serve.
