An unusual twist on the traditional chocolate cake, but every bit as indulgent!
Ingredients
- 140 g stale breadcrumbs
- 300 ml milk
- 200 g dark chocolate (70% cocoa content)
- 80 g butter
- 5 eggs, separated
- 180 g caster sugar
- 100 g ground almonds, plus 1 tbsp for dusting
- cocoa powder for dusting, to decorate
- chocolate shavings, to decorate
Method
An unusual twist on the traditional chocolate cake, but every bit as indulgent!
- Preheat the oven to 180°C (Fan 160°C/Gas 4).
- Butter an 18cm round tin and, butter and dust with 1 tbsp of almonds.
- Place the breadcrumbs in a large bowl. Heat the milk until just boiling and pour over the breadcrumbs. Allow to soak for 10 minutes.
- Meanwhile, melt the chocolate and butter over a bain marie.
- In a large bowl, whisk the egg yolks and gradually add the sugar and whisk until light and fluffy.
- Fold in the melted chocolate and butter mixture and add the soaked breadcrumbs and the ground almonds.
- In a spotlessly clean, dry bowl, whisk the egg whites to the stiff peak stage, then fold into the chocolate breadcrumb mixture.
- Pour into the prepared tin and bake for about 40 to 45 minutes, until set. The texture of this cake is fairly moist.
- Allow to cool in the tin for 15 minutes and then transfer to a cooling rack.
- When cooled, place on a serving platter, dust with cocoa powder and decorate with chocolate shavings.
