We all have those days where something important is happening and we’re feeling excited and perhaps a little anxious. Today was one of those days for me. My something important was an appointment Kevin & I had this afternoon, now I hate those days, where the something important isn’t happening until afternoon. How on earth am I supposed to get through the morning without cracking up?!
Well, today I made a cake, that kept me busy for a while and is a lovely treat to share with the children this evening.
I came across this recipe ages ago on The Joy of Baking and I have been waiting for an occasion to make and if today wasn’t good enough then I don’t know what is!
Chocolate Almond Torte
100g Ground Almonds
4 Large Eggs (Room temperature eggs)
200g Bittersweet Chocolate (I used milk chocolate as my son doesn’t like dark chocolate)
150g Butter, cut into pieces
150g Granulated White Sugar (I used Caster Sugar)
½ Tsp Vanilla Extract
¼ Tsp Cream of Tartar
1. Preheat the oven to 170ºC. Butter a 20cm spring form cake tin and line the base with baking parchment.
2. Separate the eggs, placing your egg yolks into your mixing bowl and the egg yolks into a separate bowl.
3. Melt the chocolate & butter over a pan of simmering water, then set aside to cool.
4. Add 100g of the sugar to the egg yolks and beat together until pale & fluffy. Beat in the melted chocolate & vanilla. Fold in the ground almonds.
5. Whisk the eggs whites until foamy, add the cream of tartare & continue whisking until soft peaks form. Gradually sprinkle in the remaining sugar & whisk until stiff peaks form.
6. Fold ¼ of the mixture into the chocolate batter to lighten it, quickly fold in the remaining egg white until fully incorporated.
7. Pour the batter into the tin and bake for 45-50 minutes, until a skewer comes out with some moist crumbs remaining on it. Remove from oven and cool on a wire rack. The cake will rise during baking but falls during cooling, leaving a crisp and cracked crust. Once cool, run a spatula around the inside of the pan before releasing the sides.
8. Dust with icing sugar.
This cake has a deliciously moist middle and is perfect served with a generous dollop of fresh cream.
Oh and before I forget, the important appointment was our first scan,
Mr. Simply Homemade & I are having a baby next March!