225 g 70% dark chocolate
175 g unsalted butter , chopped, diced
1 tsp orange zest
100 g toasted almonds
3 T plain flour or gluten free flour
1/2 tsp salt
5 eggs
140 g sugar
Heat oven to 325 F/160 C. Oil and line a 8 inch cake pan and set aside.
Melt the chocolate and butter. Stir in the orange zest and let it steep. Meanwhile, grind the almonds as fine as you can without letting it become a paste. Add flour and salt, and transfer to a bowl.
Whisk the eggs until doubled pale and frothy. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
Pour into the prepare pan and bake for about 20 mins until a skewer comes out with a few crumbs attached. Cool for a few minutes in tin, then turn out onto a wire rack. Wait until completely cooled before you frost with anything.
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