Chocolate cakes are always popular regardless of the time of year and this is a recipe I have been using for quite a while even before I went gluten free, the resultant cake or should I say torte is not a natural beauty but it is light, moist and very chocolately. The addition of amaretto and almond essence make this an adult treat and a cake that can both happily be served with a cup of tea or cream for a dinner party.
Whipped up in a flash this is an easy reliable recipe, which despite having a fragile top (as you can see from the photographs) is happy to sit in a cake for a few days whilst its devoured. Its also currently a favourite as it uses a good quantity of eggs and the battle of the egg mountain continues, 3 hens equals 3 eggs a day most days and as we are a 2 person household that's a lot of eggs. We do give to friends but most of our neighbours keep hens too so the market is limited locally.
What you need
- 200g salted butter - chopped into chunks
- 200g dark chocolate - broken into pieces
- 4 eggs - large and free range
- 200g caster sugar
- 50g plain flour (Gluten free)
- 50g ground almonds
- 1 tbsp amaretto
- 1 tsp almond extract
Greased and base lined round cake tin, loose bottomed or springform is best about 22cm diameter
What you do
- Melt the butter and chocolate in a pan over a very low heat, keep stirring so it melts and is smooth. Allow to cool slightly.
- Whisk the eggs and sugar in a mixer until light frothy and the consistency of custard. This will take about 5 minutes.
- Add the chocolate and butter mix to the egg and sugar mixture and also the flour and almonds, fold in with a large metal spoon retaining as much air as possible.
- Once full mixed pour into your prepared cake tin and bake for 35 minutes until risen slightly and set in the middle. This is more of a torte than a cake.
- Remove from oven and allow to cool in the tin
This recipe is being linked to We should Cocoa created by Choclette and hosted this month over on Utterly Scrummy food, the theme this month is Gluten Free, so this cake qualifies.
And I am also linking up to Baking with Spirit , created by Cake of the Week and hosted this month over at The usual saucepans , the theme being a re-invented classic. This chocolate torte is a recipe I have had for a while but I have added the twist of amaretto and almond extract to give it an adult twist, its also gluten free too which is always a bonus.
And my final linky is to Alphabakes, with the letter D this month, so I am using Dark Chocolate as my entry into this challenge hosted by Caroline Bakes and More than the occasional baker.
I am also linking up to Bake of the Week over at my fellow cakeclubbing WI member blogging chum Casa Costello
I am also linking up to Bake of the Week over at my fellow cakeclubbing WI member blogging chum Casa Costello