Advertisement
Alastair Little
8
Easy
By Alastair Little
Published 1996
A rich chocolate cake, originally shown to me by Sophie Braimbridge, with definite antecedents from Chez Panisse and the River Cafe. I’ve adapted it slightly, and served it in Frith Street where it was described as an Italian Chocolate Brownie.
Preheat the oven to 180°C/350°F/Gas 4.
Combine the almonds and panettone in a food processor and whizz until it forms a fine meal. Rub an 18 cm spring-clip cake tin generously with 15 g