When it comes to making cakes, I have to say that it is only recently that I got more into it. Somehow, many of my cakes come out looking more warped with cracked tops... oh, and I am not very patient in decorating cakes either!
A series of birthdays allowed me to get back into the kitchen and start the practice. A flourless cake with simple vienna almonds as decorations seem to be the way to start!The result was a rich and dense cake. That certainly hit the chocolate lover in me.
Dark Chocolate and Almond Torte (from Womens' Weekly)
160 grams of dark choc bits
5 eggs seperated
3/4 cup of caster sugar
1 cup of almond meal
2/3 cup of tasted flaked almonds
1/3 cup of dark chocolate bits (extra)
1 cup of vienna almonds (or more!)
Dark Chocolate Ganache
125 grams dark eating chocolate chopped coaresly
1/3 cup of thickened cream.
Preheat Oven to 180C. Grease 9inch cake pan. Line it.
Melt chocolate and butter till it become smooth. Cool
Beat egg yolks and sugar till it becomes thick and creamy (electric mixer). Fold in chocolate mixture, almond meal, flaked almonds and rest of the chocolate bits.
In another clean dry bow, whisk egg white till soft peaks form. Fold into chocolate mixture in two batches. Pour mixture in pan and bake for around 45 minutes. Cool in pan. Turn cake, top side up onto wire rack to cool.
Meanwhile melt chocolate and cream. Cool. Spread ganache onto cool cake. Decorate cake with vienna almonds.
ps-vienna almonds are caramal coated almonds.
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