100g finely ground almonds
4 large eggs
200g semi-sweet or bittersweet chocolate, chopped
150g unsalted butter, cut into small pieces
150g caster sugar
1/2 tsp vanilla extract
1/4 tsp lemon juice
(icing sugar to dust cake)
Preheat oven to 180ºC (375ºF) and line a 20cm (8 inch) spring-form pan with parchment paper, greasing the paper lightly.
Separate the cold eggs, placing the egg yolks in one bowl and the egg whites in another. Cover with plastic wrap and let stand until they reach room temperature (about 30min).
Melt the chopped chocolate and butter in a bowl placed over a saucepan of simmering water. Once melted, remove from the heat.
Meanwhile place the egg yolks and 100g of the sugar in the bowl of your electric mixer, fitted with the paddle attachment. Beat the yolks and sugar until pale and thick (about 2min). Beat in the melted chocolate and vanilla extract. Fold in the ground almonds.
In a clean bowl, place the egg whites and lemon juice and whisk until soft peaks form. Gradually sprinkle in the remaining 50g of sugar and whisk. Fold about 1/4 of the whites into the chocolate batter to lighten it. Quickly fold in the rest of the whites and mix only until incorporated.
Pour the batter into the prepared pan and bake for 45–50min or until a toothpick inserted in the centre of the cake has a few moist crumbs. Remove from oven and cool on a wire rack. Serve cold or at room temperature. Dust with icing sugar.
Go back to the E5 Bakehouse.