This recipe was given to me by a colleague whose wife liked it and was originally name “100 year old Swedish Chocolate Almond Cake”. We were a bit dubious about eating 100-year old cake 🙂 My test subjects (the four children aged between 10 and 14, and eight visiting adults) differed wildly on what they thought! The children didn’t like it very much and felt the almond flavour was quite strong against the chocolate and it wasn’t very sweet. These were all positives as far as the adults were concerned and they envisaged it served with icec cream as a warm dessert. It’s almost souffle-like in its lightness, but has quite an intense flavour. Very quick and easy to make – you could whip it up for surprise guests and impress them terrifically! Not so good for those of us who are intolerant to whole eggs though.
- 6 eggs
- 125g butter
- 120g dark chocolate (or the whole king-size bar less 2 squares – the cook eats those)
- 200g ground almonds
- 120g castor sugar (about half a cup)
- 1-2 tbsp cocoa powder
Melt butter and chocolate together, then cool slightly. I do this in a microwave on half power for 1 minute, then stir, then half power again for another minute. You could also melt them together in a bowl over hot water.
Beat eggs and sugar together until mixed and fluffy. You shouldn’t be able to see any of the sugar texture, and the eggs should have turned a slightly creamy colour. A whisk works best.
Mix the cocoa and ground almonds and add half of them to the egg mix. Mix lightly, then pour in all of the butter and chocolate. Mix gently but well, then add the remainder of the dry ingredients.
Bake in a lined sponge roll tin at 180 degrees Celsius for 20-30 minutes until a skewer comes out clean.
Allow to cool for a few minutes in the baking dish, then turn out onto a wire rack. Dust with icing sugar and serve.