When it comes to making cakes (particularly chocolate ones), my mother is the creme of the crop. Famed throughout the land as the Queen of Sinful Sweets, her mouth-watering desserts have often been devoured in one go.
Since my sister was diagnosed with coeliac disease, my mother has started using gluten free ingredients in her cakes so that they can be enjoyed by all.
So to make Suzi B’s Chocolate and Almond Cake Heaven you will need:
50g sunflower oil
175g golden caster sugar
4 large eggs, separated
7 tablespoons milk
175g self-raising flour OR 150g gluten-free self-raising flour, sifted
110g ground almonds
110g grated dark chocolate
Chocolate Fudge Icing:
200g dark chocolate
8oz icing sugar
2 tablespoons cocoa powder, sifted
1/2 teaspoon vanilla extract
Cadbury’s Flake chocolates (broken up) to decorate and icing sugar for finish
What to do:
- Preheat oven to 220 degrees celsius or gas mark 7.
- Place the butter, oil, milk, egg yolks, ground almonds, sugar and flour in a large mixing bowl, then whisk for about 1-2 minutes until smooth. Fold in the grated chocolate.
- Whisk the egg whites till they reach soft peaks, and then fold half of them into the rest of the mixture gently. Repeat with the other half.
- Spoon the mixture into a greased 20cm round cake tin, level it off with the back of a tablespoon and place it near the centre of the oven. Reduce heat to 170 degrees celsius.
- Bake for 1 hour or until the centre is soft and springy when lightly touched.
- Allow the cake to stand in the tin for about 5 minutes before sliding a palette knife round the edge. Slide onto a wire rack to cool.
- Icing: Break up the dark chocolate in a bowl over a pan containing 5 cm of simmering water. Add butter and melt the chocolate, then take off the heat and stir in the icing sugar, cocoa powder, and vanilla extract.
- Split the cake in half, and use half of the chocolate icing to sandwich the two pieces together.
- Use the other half to spread over the top of the cake and sprinkle with the broken up chocolate flakes to decorate.
Serve with a Greek coffee and store in an airtight tin. Voila!
- Coeliac Disease (thefreelygoodfoodcompany.wordpress.com)