4 x 25g squares
white chocolate, melted, to decorate
Method:
Preheat the oven
to 180.C/350'F/Gas 4. Grease and baseline a
20cm/8in spring form cake tin. Beat 115g/40z butter
and all the sugar until light and fluffy. Add
two-thirds of the plain chocolate, the almonds and
egg yolks and beat well.
Whisk the egg
whites in another clean, dry bowl until stiff. Fold
them into the chocolate mixture, then transfer to
the tin and smooth the surface. Bake for 50-55
minutes or until a skewer inserted into the centre
comes out clean. Cool in the tin for 5 minutes, then
remove from the tin and transfer to a wire rack.
Remove the lining paper and cool completely.
Place the
remaining butter and remaining melted chocolate in a
saucepan. Heat very gently, stirring constantly,
until melted. Place a large sheet of greaseproof
paper under the wire rack to catch any drips. Pour
the chocolate topping over the cake, allowing the
topping to coat the top and sides. Leave to set for
at least 1 hour.
To decorate, fill
a paper piping bag with the melted white chocolate
and snip the end. Drizzle the white chocolate around
the edges. Use any remaining chocolate to make
leaves. Allow to set then place on top of the cake.
Cakes Recipes - Luxurious Chocolate Cake Recipe
