Chocolate and Almond Cake
( SERVES 10 )

Listener 19/5/2012

see more recipes by
Lauraine Jacobs

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A rich, moist cake that can be eaten as is, or warmed with a side of vanilla icecream as a delicious dessert.

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Put the chocolate and water into a Pyrex bowl or small pan.
Sit this on top of a pan containing water over a low heat (like a double boiler), but do not let the top pan or bowl touch the boiling water.
Heat the chocolate until almost melted. Add the butter and let them both melt.
In a bowl mix the egg yolks, sugar, ground almonds, baking powder and rum very well. Add the melted chocolate and butter and mix vigorously.
In a separate bowl beat the egg whites until stiff with an electric mixer, then fold them into the mixture.
Grease a spring-form cake tin about 23cm in diameter (preferably non-stick) with butter, then dust with flour.
Pour the mixture into the tin, then bake in a preheated 160 degC oven for about 35 minutes or until firm. Turn out when cool.
To make the topping, melt the chocolate with the water in the small bowl or pan over boiling water (as per the instructions above).
Add the sugar and butter, let them melt, then mix well. Spread the topping over the cake.

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