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The Dogmother

Rick Stein's Sunken Chocolate Cake

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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! :D

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