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Name: Squidgy Chocolate Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 20
Cuisine: English
Ingredients: 150 grams Butter plus more for greasing; 200 grams dark chocolate drops, minimum 70% cocoa solids; 1 tablespoon Brandy; 1 tablespoon strong black coffee (made with good quality instant is fine); 150 grams Caster sugar; 100 grams ground almonds; 5 large Eggs separated

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INGREDIENTS

150 grams Butter ; plus more for greasing
200 grams dark chocolate ; drops, minimum 70% cocoa solids
1 tablespoon Brandy
1 tablespoon strong black coffee ; (made with good quality instant is fine)
150 grams Caster sugar
100 grams ground almonds
5 large Eggs ; separated

Servings

INSTRUCTIONS

Preheat the oven to 180C/gas 4.

Grease a deep 20cm round cake tin with butter and sprinkle lightly with flour or, preferably, use a non-stick liner.

Put the butter, chocolate drops, brandy, coffee and sugar into a heatproof bowl and melt together, either in a microwave oven or in a bowl over a pan of hot (not boiling) water. Stir well until it becomes smooth. Allow to cool a little, then stir in the ground almonds.

Stir the egg yolks into the chocolate mixture.

In a large bowl, whisk the egg whites until stiff, then stir gently into the chocolate.

Turn the mixture into the cake tin and bake for 35-45 minutes, depending on how squidgy you like it.

Let it cool a little, then remove from the tin and cool completely on a rack.

NOTES

This cake looks fabulous simply dusted with a little sieved icing sugar, but, for special occasions, try topping it with some gold almond dragees, or even with a few flakes of real gold leaf and some cocoa powder. Serve it on its own or with fresh raspberries, accompanied by dollops of cr?me fraiche, whipped cream or mascarpone.

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Squidgy Chocolate Cake

150 grams Butter plus more for greasing
200 grams dark chocolate drops, minimum 70% cocoa solids
1 tablespoon Brandy
1 tablespoon strong black coffee (made with good quality instant is fine)
150 grams Caster sugar
100 grams ground almonds
5 large Eggs separated

Preheat the oven to 180C/gas 4. 
Grease a deep 20cm round cake tin with butter and sprinkle lightly with flour or, preferably, use a non-stick liner. 
Put the butter, chocolate drops, brandy, coffee and sugar into a heatproof bowl and melt together, either in a microwave oven or in a bowl over a pan of hot (not boiling) water. Stir well until it becomes smooth. Allow to cool a little, then stir in the ground almonds. 
Stir the egg yolks into the chocolate mixture. 
In a large bowl, whisk the egg whites until stiff, then stir gently into the chocolate. 
Turn the mixture into the cake tin and bake for 35-45 minutes, depending on how squidgy you like it. 
Let it cool a little, then remove from the tin and cool completely on a rack.

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 20

Calories: 291
Calories from Fat: 117 (40%)

Amt Per Serving		% DV

	Total Fat 13g	17 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.1g
Cholesterol 69.7mg		21 %
Sodium 63.1mg		2 %
Potassium 112.3mg		3 %
Total Carbohydrate 42.2g		12 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 40.9g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 291

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