Its got what every chocoholic dreams of … the perfect crackling exterior, the soft squidgy intensely chocolaty interior with just the right amount of nuts and hint of alcohol … take a bite of this cake and you can feel it melt away on your tongue, satisfying you to the very core … there is never such a thing as too much chocolate … I think this must be the food of God !
I’ve been away for long, and i couldn’t think of a better way to get back to my baking/blogging than this absolutely rich, flour-less and butter-less chocolate cake. I have a lot of catching up to do, but until then i leave you with this cake, see if you can resist it 🙂
Plain flour to dust
A wee bit of butter to grease the baking tin
125 gms hazelnuts
100 gms walnuts
225 gms blanched and peeled almonds
225 gms good quality dark chocolate (70%)
50 ml Amaretto
50 ml Tia Maria
2 Tablespoons black coffee
1 tsp ground cinnamon
2 tbsp milk
220 gms caster sugar
5 large eggs – separated
Preheat oven to 180 C. Grease and dust with flour a 24″ cake tin, and line the bottom with greaseproof paper. Place the hazelnuts and walnuts on a baking tray and lightly toast them. Let them cool. While the nuts are baking pulse the almonds and chocolate in a food processor until the consistence of breadcrumbs. Transfer to a large bow and stir in the Tia Maria, Amaretto, milk, coffee, cinnamon, and half the sugar. Add the egg yolks one at a time mixing well. Now take the walnuts and hazelnuts and blitz them coarsely in the food processor and add it to the cake mixture and mix well. in another clean bowl, whicsk te egg whites till stiff and then add the rest of the sugar and beat till shiny. Now very slowly fold in the whites spoon by spoon, without knocking out too much air. Pour into baking tin and bake in middle shelf for 1 hr or skewer comes out clean. Serve with a dollop of mascarpone or rich vanilla ice cream or just some good ole coffee/dessert wine !