250g best quality dark chocolate, chopped 2 tbsp brandy 2 tbsp black coffee 200g butter chopped 1 cup castor sugar 1tsp vanilla extract 1 3/4 cups ground almonds 6 eggs separated Preheat oven to 170. LIne the base and sides of 23cm diameter springform cake tin with baking paper.
Combine choclate brandy and coffee in a large bowl over a pot of boiling water, stirring as the chocolate melts. Add butter, sugar and vanilla and stir until the butter has melted. Remove from heat and stir in ground almonds. Lightly beat egg yolks and stir into the chocolate mixture.
Place egg whites in a large, clean bowl and beat to firm peaks. Stir in a spoonful of beaten egg white into the chocolate mixture to loosen it, then fold in the rest of the egg whites.
Spoon into prepared tin and bake until risen and set (about 55 minutes) The cake will still be a little gooey in the middle. It may look a little cracked as it develops a crust and can be quite fragile, but htis is normal.
Cool completely in tin.
Edited by koreth at 8:57 pm, Sat 29 Sep
Quote
koreth (732 ) 8:45 pm, Sat 29 Sep #2
Quote245sam (38 ) 9:14 pm, Sat 29 Sep #26
clevercloggs,
Oct 29, 9:46am
My pickled eggs turned out a treat! Pickled them in beet root juice and cider vinegar and they look fab too when cut. I used a dozen to make them.
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