250g ground almonds
175g caster sugar
4tbsp cocoa powder
1 heaped tsp baking powder
4 eggs
1 egg yolk
butter or oil for greasing
4tbsp roughly grated dark chocolate
Frosting
600g ricotta
3tbsp maple syrup
Preheat oven to 200, gas mark 6. Grease 2 cake tins. Separate the eggs and whisk the yolks with the sugar until pale and creamy. In a separate bowl, whisk the egg whites until stiff and fold them into the creamed yolk mix, then fold in the cocoa, baking powder and almonds. Pour into the greased tins and bake for 30 minutes or until the tip of a small knife comes out clean from the middle. Allow the cake to cool.
For the frosting, blitz the drained ricotta with the maple syrup in a blender until smooth. Fill the cake and put the rest on the top. Scatter over the grated chocolate and serve.
Verdict
I made this cake tonight and it's a bit strange, don't know if I'd make it again. It's really light even though it looks like it's going to be hard and stodgy but it's just a 'strange' cake. Can't decide!! You definitely need to serve it with some cream as well as it's quite dry.
175g caster sugar
4tbsp cocoa powder
1 heaped tsp baking powder
4 eggs
1 egg yolk
butter or oil for greasing
4tbsp roughly grated dark chocolate
Frosting
600g ricotta
3tbsp maple syrup
Preheat oven to 200, gas mark 6. Grease 2 cake tins. Separate the eggs and whisk the yolks with the sugar until pale and creamy. In a separate bowl, whisk the egg whites until stiff and fold them into the creamed yolk mix, then fold in the cocoa, baking powder and almonds. Pour into the greased tins and bake for 30 minutes or until the tip of a small knife comes out clean from the middle. Allow the cake to cool.
I made this cake tonight and it's a bit strange, don't know if I'd make it again. It's really light even though it looks like it's going to be hard and stodgy but it's just a 'strange' cake. Can't decide!! You definitely need to serve it with some cream as well as it's quite dry.
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