The fun part about this recipe is that all ingredients (except the eggs) are equal in weight. It's easy to remember.
This cake is quite dense and tastes like a fudgy brownie. This recipe will be my new go-to recipe for fudgy brownies.
| 8 | 70 mins | 368 cal |
Ingredients
- 125g almond meal
- 125g dark chocolate, roughly chopped
- 125g unsalted butter, chopped
- 125g white sugar
- 3 large eggs, separated
Instructions
- Preheat oven to 160°C or 320°F. Line a 20cm or 8inch round cake tin with baking paper. Use a springform cake tin or tin with a removable base.
- Melt chocolate in a bowl over a bain marie (pot of simmering water).
- When the chocolate has melted, add in butter. Stir and melt butter.
- Add almond meal and half of the sugar to the chocolate mixture. Mix well and leave to cool slightly.
- Add egg yolks to the chocolate mixture and mix well.
- In another bowl, whip egg whites with half of the sugar to soft peaks.
- Fold egg whites gently into the chocolate mixture.
- Pour batter into the prepared cake tin. Bake for 40 mins till the top appears dry. A skewer inserted in the middle will come out with a few crumbs.
- Leave to cool completely in tin.
You can serve this cake with a dusting of icing sugar over the top. It tastes best when chill overnight.
Published on 19 Jul 2023
