After the excesses of the festive period, and the general cutting back on rich food during January, we start to regain our appetite for the occasional treat. Here from the Fruisana Kitchen is a quick and easy recipe which uses store cupboard ingredients.
Chocolate is always a favourite and this delicious cake, with its soft, rich, gooey centre makes a perfect dessert €“ perhaps for ValentineÃ‚’s Day?
CHOCOLATE ALMOND CAKE
100g Plain chocolate with at least 70% cocoa solids
100g butter, softened
80g Fruisana Fruit Sugar plus 2 further tablespoons
3 large eggs
80g plain flour, sieved
80g ground almonds
½ tsp almond essence
Melt the chocolate in a bowl over a saucepan of gentle simmering water, allow to cool for 5 minutes.
In a large bowl beat the butter and 80g Fruisana together.
Separate the eggs and beat the yolks into the creamed mixture.
Stir in the melted chocolate, flour, almonds and almond essence.
In a clean bowl whisk the egg whites until stiff, beat in the 2 tbsps of Fruisana then fold into the chocolate mixture, mix well.
Spoon the mixture into a lined 20cm (8inch) sandwich cake tin, smooth the top.
Bake fan oven 160°C electric oven 180°C or gas oven mark 4 for 25 – 35 minutes until springy to the touch.
Cool on a wire rack
Serve with a selection of summer berries.