Chocolate cake

Chocolate cake

Reine de saba

By
From
Cooking from memory
Serves
10
Photographer
Mark Roper

This rich cake, coated in a chocolate ganache, forms part of Suzanne’s extensive repertoire of desserts.

Ingredients

Quantity Ingredient
4 eggs, separated
185g dark chocolate
185g unsalted butter, chopped
185g caster sugar
1/3 cup plain flour
pinch salt
2 tablespoons ground almonds
1 teaspoon vanilla essence

Chocolate ganache

Quantity Ingredient
230ml thickened cream
185g dark chocolate

Method

  1. Preheat the oven to 170°C.
  2. Grease a 20 cm springform cake tin and line the base with a circle of baking paper. Beat the egg whites until they form soft peaks. Melt the chocolate and butter in a bowl over a saucepan of boiling water. Remove and keep warm.
  3. Beat the egg yolks and sugar until thick and lemon in colour. Add the chocolate mixture and slowly fold in the flour, salt, almonds and vanilla essence. With a metal spoon, fold in the egg whites. Pour mixture into the cake tin and bake for 1 hour.
  4. Test with a toothpick – if it comes out dry, the cake is ready. Remove from the oven and place on a cake rack to cool.
  5. To make the ganache, bring the cream to the boil in a saucepan. Melt the chocolate in a bowl over a saucepan of boiling water. Add to the cream and whisk until smooth. Cool until the mixture reaches a spreading consistency. Pour the ganache over the cake and smooth with a knife.
Tags:
Jewish
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