Servings: 12
Equipment
- 25-cm springform cake tin
Ingredients
For the cake:
- 260 g Willie’s Cacao Chulucanas Peru 70% Dark Couverture Chocolate Chef’s Drops
- 250 g unsalted butter
- 6 eggs
- 50 g light muscovado sugar
- 45 g raw cane sugar
- 100 g ground almonds
For the icing:
- 250 ml double cream
- 75 g golden raw cane sugar
- 90 g cacao, finely grated
Instructions
- Preheat the oven to 170˚C. Lightly grease the cake tin, then line with baking paper.
- Melt the cacao and butter together in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Remove from the heat and set aside.
- Beat the eggs with the muscovado and raw cane sugar in a large bowl until pale and doubled in volume. Stir in the melted cacao and butter mixture, then carefully fold in the ground almonds until evenly mixed through.
- Tip the mixture into the prepared cake tin and bake in the preheated oven for 35 minutes, or until slightly risen and a skewer inserted into the centre comes out clean. Remove from the oven and leave in the tin on a wire rack to cool.
- To prepare the icing, place the cream and sugar in a pan over low heat and bring just to the point of boiling. Remove from the heat and stir in the grated cacao until melted and evenly mixed through. Set aside to cool.
- When the cake is completely cold, place on a serving plate or cake board and spread the cooled icing evenly over the top and sides. Keep at room temperature until ready to serve. Don’t store in the fridge as the cake and icing can become too hard.