Chocolate Cake

Name: Chocolate Cake
Yield: Makes 2 × 500g (1lb 2oz) cakes
Ingredients: 200 g (7 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 200 g (7 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 180 g (6½ oz/1¾ sticks) unsalted butter, cut into cubes, plus a little extra, softened, for greasing the tins (pans); 125 g (4½ oz) egg yolks (about 6 eggs); 225 g (8 oz/1 cup) caster (superfine) sugar; 200 g (7 oz) egg whites (about 7 eggs); 200 g (7 oz) egg whites (about 7 eggs); 125 g (4½ oz) egg yolks (about 6 eggs); 75 g (2½ oz/1 cup) ground almonds; 100 g (3½ oz/⅔ cup) plain (all-purpose) flour, sifted; A pinch of salt

Preparation info

Makes
2 × 500 g
cakes

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This is made with dark chocolate, not cocoa powder, to give it added moisture.

Ingredients

For the chocolate financiers

200 g (7 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped
180

Vegetarian
Cake

Method

Preheat the oven to 180°C (350°F/ Gas 4). Lightly grease the tins (pans) with butter and line the bases with silicone (baking) paper. Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F). Add the butter to the melted chocolate and allo