Ingredients
Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 4
- 250g (125g+125g) dark chocolate
- 125 g butter, cut into cubes
- 2 tbsp coffee extract or 1 espresso
- 125 g (60g +65g) caster sugar
- 125 g ground almonds
- 125g (3-4) eggs, separated and left to come to room temperature
- 150ml cream
- Icing sugar for dusting
- 200g raspberries
- 100g mini Easter eggs to decorate
Method
- Preheat the oven to 160˚c. Grease and line cake tin with prachment paper.
- Place 125g chocolate in a glass bowl set over a saucepan of simmering water over low heat.
- When melted, remove the bowl from the saucepan and add the butter, cube by cube, stirring until smooth, set aside to cool slightly.
- Fold in 60g of the caster sugar, the ground almond and stir in the egg yolk into the cooled chocolate mixture. Keep aside for a minute.
- Then, in a separate bowl, whisk the egg whites to a soft peak and slowly add the rest of the caster sugar, beating until a light meringue texture has formed.
- Immediately, fold the egg white meringue very gently into the chocolate mixture.
- Pour the batter into the cake base, smooth over the top and place in the oven.
- Bake for 35-40 minutes or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not a too wet mixture). Don't overcook so the mixture retains moist consistency.
- Remove from the oven and let cool completely for 2-3 hours or overnight for best tasting result.
- Once ready, prepare the chocolate sauce. In a saucepan, bring to tthe boil the cream and honey. Once boiled remove from the heat and add the chopped dark chocolate. Stir until smooth. Once starting to cool, drizzle over the cake and decorate with Easter chocolate eggs, raspberries and a good dusting of icing sugar.
- Serve with some lightly whipped cream and extra Easter eggs .
