Sephardic Chocolate and Almond Cake

Name: Sephardic Chocolate and Almond Cake
Yield: Serves 8-10
Ingredients: 5 eggs, separated; 125 g ground almonds; 2 tbsp milk; 225 g real dark chocolate; 1 tsp cider vinegar; 170 g caster sugar; icing sugar; 25 g unsalted butter, cut into pieces, plus more for greasing; cocoa powder

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Real Chocolate

By Chantal Coady

Published 2003

About

This is a variation on Claudia Roden’s recipe that has been one of our family favourites for years – another must-have at the annual family cricket match. My brother-in-law, Simon Roden, first introduced me to this cake.

Ingredients

225 g real dark chocolate
25 g unsalted butter, cut into pieces, plus more for greasing
5</

Cake
Dessert
Vegetarian

Method

Melt the chocolate as described. After taking the chocolate out of the oven, turn the temperature up to 180°C/Gas 4 and butter a 25 cm springform tin. Mix the butter into the melted chocolate. Whisk the egg whites with the sugar to meringue/soft peak consis