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Chocolate Cake Recipe


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     Chocolate Cake

Category   Desserts - Breads
Sub Category   None

9 ounces semisweet chocolate chips or bittersweet chocolate melted
6 eggs separated
3 ounces sugar
4 ounces ground almonds
parchment paper
1 teaspoon oil and flour for lining the cake tin
decorations- strawberries, candles, icing sugar or plain!

Put on the oven to 350 ºF Oil and line the tin with parchment paper. Oil the paper and dust with 1 tbsp flour
Melt the chocolate in the microwave (about 1 minute on high) or in a bowl over boiling water -or make up the cocoa mix substitute
In a medium-sized bowl, beat the egg yolks with the sugar until pale. Add the ground almonds and the melted chocolate or cocoa substitute and mix well.
Take a separate large bowl. Make sure it is “grease free”. You can use a little vinegar on a paper towel to wipe the inside of the bowl to degrease the bowl. Use an electric egg whisk to whisk the egg whites in the clean large bowl until they are white and fluffy. Tip half the egg white mix into the chocolate/almond mixture and mix well. Then very gently fold the rest of the egg whites into the chocolate/almond mix. Pour the cake mixture into the tin and put in the 350 ºF oven for 40 minutes Add raspberries or strawberries or edible flowers (pansies or marigolds) to decorate Can use a stencil to dust with icing sugar through a sieve
Serving Suggestions
Serve with whipped cream, icecream or plain!

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