Chocolate Imadepasta Cake

1. 1

   Preheat oven to 180C

2. 2

   Grease and line a suitable cake tin.

3. 3

   7-8 inches is fine.

4. 4

   Melt chocolate with milk and some of the cacao (maybe half) in a ban marie then set aside and allow to cool

5. 5

   Cream together butter and sugar until fluffy

6. 6

   Add the eggs one at a time and beat in with electric whisks to make a smooth batter

7. 7

   Add the salt

8. 8

   Whisk together the egg whites until peaks begin to form, add 2 tablespoons if caster sugar and continue whisking until there are shiny stiff peaks

9. 9

   Mix together the flour, almonds baking powder and remaining cacao

10. 10

    Gently mix the dry ingredients into the batter followed by the chocolate

11. 11

    Take one third of the meringue and beat into the batter - to loosen/lighten the mix

12. 12

    In two batches- gently fold in the remaining meringue with a metal spoon

13. 13

    Gently spoon the mixture into the cake tins and smooth out the top.

14. 14

    Bang down in a flat surface to remove any pockets of air

15. 15

    Bake for 40-45 mins until skewer inserted into middle comes out clean

16. 16

    Allow to cool and sprinkle with icing sugar.

17. 17

    Or add whatever rolling you prefer (eg melted chocolate, ganache, frosting etc)

* Per serving · 4 servings · Values may vary.

No additional tips available.