Rich almond fudge cake

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 10
Servings 0


  • 250
  • 250
    milk chocolate
  • 8
    extra-large eggs, separated
  • 250
    castor sugar
  • 250
    ground almonds or sprinkle nuts, chopped
  • 100
    whole nut chocolate
  • 150
  • chocolate curls
  • white chocolate leaves


1. Melt together butter and chocolate in a glass bowl over a pot of simmering water. Remove from heat, leave to cool. 2. Whisk together egg yolks and sugar in the bowl of an electric mixer, until ribbon stage is reached and mixture is thick and creamy. Remove from bowl, set aside. Add ground almonds or sprinkle nuts, then stir in the chocolate mixture. 3. In a clean bowl, whisk egg whites in an electric mixer until stiff, but not dry. Fold into the chocolate mixture. 4. Grease a 23-25 cm springform pan. Pour the mixture into the pan and bake at 180 ºC for 45 to 55 minutes. Remove from oven, and even though the cake will until look a little uncooked, leave it to cool thoroughly in the pan. 5. Melt whole nut chocolate, stir in cream that has been left at room temperature. Spoon over the cake. Sprinkle chocolate curls in the centre, decorate around the edge with white chocolate leaves.

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