The best chocolate cake for the best baking tin. S-XL Cake
Ingredients*
250 g butter
250 g dark chocolate
200 g grated almonds
8 eggs
200 g sugar
2 tablespoons cornflour
icing sugar
butter + breadcrumbs for the tin
* These quantities are already optimised for the size of S-XL CAKE and therefore do not need to be doubled [as stated in the instructions]. For other recipes, it is usually advisable to double the quantity for optimum results.
Preperation
1. preheat the oven to 180 °C top/bottom heat. Gas level 3
2 Separate the eggs, beat the egg yolks with the sugar until frothy. Add the almonds
3. melt the butter in a bain-marie, but do not allow it to become completely liquid.
4 Melt the chocolate in a bain-marie,
5. stir the softened butter and chocolate into the batter,
6. beat the egg whites until very stiff. Carefully fold the beaten egg whites into the batter. Add the cornflour to the mixture through a sieve and mix gently
7. pour the batter into the tin [lightly greasing the baking tin will make it easier to remove the cake from the tin after baking]
8. bake in the oven [centre] for about 40 minutes
9. prick the cake with a wooden skewer to test for doneness. If no dough sticks to the skewer, the cake is cooked through. Remove from the tin, leave to cool, sift icing sugar over the top and enjoy!
