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Rich chocolate cake

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 6
Servings 8


  • 250
    plain chocolate
  • 175
  • 125
    castor sugar
  • 200
    ground almonds
  • 4
    eggs, separated
  • 25
    apricot jam


1. Preheat oven to 180 ºC. Line base of a 22 cm springform cake tin and brush with melted butter. 2. Place 175 g chocolate in a bowl over a pan of simmering water. Stir until melted. 3. Cream 125 g of the butter with sugar until light and fluffy. Stir in the almonds, egg yolks and beat together. 4. Whisk egg whites until stiff and fold in to the chocolate mixture. Pour into tin and bake until firm to touch, 45 to 55 minutes. 5. Leave for few minutes, then turn out on wire rack to cool. Coat top of cake with apricot jam. 6. Cut remaining butter into small blocks and place with remaining chocolate into a bowl over a pan of simmering water. When it has melted, stir and spread over the top of the cake. Allow the chocolate to run down the sides.

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