The Dogmother Posted September 23, 2005 Share Posted September 23, 2005 Here's the promised recipe for Rick Stein's Sunken Chocolate Cake: 20cm (8") clip sided cake tin 225g (8oz) butter 225g (8oz) good quality plain chocolate broken into pieces (don't eat it all Kate!) 50g (2oz) ground almonds 60g (2.25oz) plain flour 6 medium eggs 50g (2oz) soft brown sugar 175g (6oz) caster sugar Icing sugar for dusting Double cream to serve Heat oven to 180c/350f/gas mark 4. Grease and line cake tin Put the butter and chocolate into a heat proof bowl and rest over a pan of barely simmering water. Leave until melted, then stir until smooth. Remove and leave to cool slightly. Sift together the ground lamonds and flour. Seperate the eggs into 2 large bowls. Add the brown sugar to the egg yolks and whisk until pale and creamy. gently fold in the melted chocolate mixture, followed by the almond and flour mixture. Whisk the egg whites into soft peaks and then whisk in the caster sugar a little at a time, to make a soft meringue. If it's too stiff you will find it difficult to fold into the rest of the cake mixture. Fold it in with a large metal spoon, pour the misture into the prepared tin and bake for 50 minutes or until a skewer comes out just a bit wet. This cake is best if slightly undercooked (a bit squidgy). Remove from the oven and leave to cool. Carefully remove from the tin and peel off the paper. Cut into wedges, dust with icing sugar and serve with cream. Delightfully sinful! Quote Link to comment Share on other sites More sharing options...
