This Stephanie Alexander creation has become my go-to recipe for celebration-worthy cake. So far it has been made for a friend’s baby blessingway, my mum and cousins’ birthdays and even my own birthday (that’s right, I make my own cake, does that make me lame or totally awesome?). This flourless cake is rich and dense, covered with chocolate ganache and looks complete topped with some fresh strawberries. The grated chocolate is a labour of love, but the end result is completely worth it.
150g bittersweet chocolate grated
150g ground almonds (almond meal)
130g unsalted butter
130g caster sugar
7 egg yolks
9 egg whites
for the chocolate ganache
375g bittersweet chocolate chopped (melting pieces work well too)
1 cup of cream
(this makes a lot of ganache and I nearly always have about a third left over, which isn’t so bad as chilled and scooped into little balls, it makes lovely chocolate truffles)
Preheat oven to 180c.
Butter and line a 20cm round cake tin.
Combine chocolate and almonds.
Cream butter and sugar until pale, then add yolks one at a time.
Add chocolate mixture.
Beat whites to creamy peaks and fold into mixture.
Pour into prepared tin.
Stand tin in baking dish and fill dish with hot water to come two-thirds up sides of tin.
Bake for 45-60 minutes until cake tests clean.
Cool in tin before turning out.
To make ganache, put chocolate and cream into a saucepan and heat gently.
Stir until chocolate has melted and mixture is quite smooth.
Transfer to a bowl of an electric mixer and beat until cool and thick.
Spread over cake and allow to set before cutting.
Serve with strawberries and ice-cream or cream.
*Recipe from The Cook’s Companion by Stephanie Alexander.