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

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

Method

1 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 allow it to melt. Mix unti

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Ingredients

For the chocolate financiers

Method

Part of