Ann Creber's - Chocolate Almond Fudge Cake
by Ann Creber
Here in the Hills we are still enjoying a dazzling array of spectacular Autumn foliage, but every day it becomes a little more sparse as the leaves are whipped away by cold winds. Afternoons spent by an open fire become even more attractive and we all tend to be a little more self-indulgent when it comes to our cuisine!
Perhaps it is a residual hibernating instinct which assures us we can be a little more relaxed and care less about the kilojoules. Maybe we just crave more comfort food…and this delicious cake certainly falls into the category!
INGREDIENTS
10-12 moderate serves!
- 250 butter, cubed
- 250g chocolate, broken into pieces
- 8 free-range eggs, separated
- 250g castor sugar
- 250g ground almonds
- 150g chocolate (garnish)
METHOD
- Melt the butter with the chocolate in a large basin over simmering water and allow to cool.
- In another basin, beat together egg yolks and castor sugar until pale and thick.
- Fold in the ground almonds, then stir in cooled butter and chocolate mixture.
- Beat egg whites until stiff, stir into chocolate/almond mixture.
- Butter a 25 cm tin and pour in the mixture. Bake in a preheated 180oC oven 50-55 minutes or until a knife inserted into the cake comes out clean.
- When cool, completely coat surface with melted chocolate, garnish with toasted almond flakes.
- Cover and chill in refrigerator until serving time.
NOTE This is probably the most stained recipe in my falling-apart hand-written recipe book… a testimony to the number of times I have cooked it!
Ann Creber
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