“Taken from 'Baking and Desserts' - Helpful Hint: To prevent the tinfoil from coming off the top of the tin, especially in a fan assisted oven, fold the tinfoil around the edge, rather then simply laying it on top.”
READY IN:
1hr
YIELD:
16 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking. Oil and line a deep 20.5 cm square cake tin with nonstick baking parchment. Melt 225g of the dark chocolate in a heatproof bowl set over a saucepan of almost boiling water. Stir until smooth, then leave until just cool, but not beginning to set.
  2. Beat the butter and sugar ntil light and fluffy. Stir in the melted chocolate, ground almonds, egg yolks, cocoa powder and breadcrumbs. Whisk the egg whites until stiff peaks form, then stir a large spoonful into the chocolate mixture. Gently fold in the rest, then pour the mixture into the prepared tin.
  3. Bake on the centre shelf in the preheated oven for 1 1/4 hours, or until firm, covering the top with tinfoil after 45 minutes, to prevent it over-browning. Leave in the tin for 20 minutes, then turn out onto a wire rack and leave to cool.
  4. Melt the remaining 125 g plain chocolate with the cream in a heatproof bowl set over a saucepan of amost boiling water, stirring occasionally. Leave to cool for 20 minutes or until thickened slightly.
  5. Spread the topping over the cake. Scatter over the white and milk chocolate and leave to set. Cut into 16 squares and serve decorated with a few freshly sliced strawberries, then serve.

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