Sometimes I make things simply because the name tickles me, (blue moo pie, hummingbird cake etc).
I heard of this cake when reading about the legendary foodie and promoter of French cuisine, Julia Childs, and decided I had to make it.
This is a single layer cake, and is quite light, unlike some super rich dense chocolate cakes. It’s perfect if you don’t want something too heavy at the end of a meal, but is also delicious with a coffee if you feel the need for a little afternoon pick me up.
This recipe has some rum in it, but if you don’t do alcohol or just don’t like rum you can replace it with 2 tablespoons of strong coffee.
For the meringue
Pinch of Salt
3 Eggs (separate the yolks and whites)
1 Tbsp Sugar
For the cake
115 Grams Butter (Softened)
150 Grams Sugar
115 Grams Dark chocolate (melted)
2 Tbsp Rum, or strong black coffee
25 Grams Ground Almonds
1/4 Tsp Almond extract (optional)
60 Grams Plain Flour
For the decoration
2-3 Tbsp Flaked almonds
60 Grams Dark chocolate (melted)
60 Grams Butter (melted)
- Preheat your oven to 180 degree (Celsius), and prepare a 9 inch cake tin, but rubbing it with butter and then dusting the inside with a little flour (this will stop your cake sticking to the tin)
- Add 3 egg whites and a pinch of salt to a bowl, and either in a stand mixer or with an electric whisk, whisk until they start to froth before adding a tablespoon of sugar. Whisk until the egg whites are firm, and you can turn the bowl upside down and the meringue stays in the bowl (be careful doing this so you don’t end up with meringue all over your floor). Set to one side
- For the cake melt the 115 Grams of chocolate in the microwave, (I use blasts of 30 seconds at a time to make sure the chocolate doesn’t burn), and allow to cool slightly
- In another bowl, slow whisk the butter and sugar together until it is light and fluffy, gradually add the egg yolks. Add the slightly cooled chocolate, and then the ground almonds, and flour until well mixed
- Add 1/3 of the meringue mix to the chocolate mix, and mix in with a spatula, with help loosen the chocolate mix. Add the next 1/3 of the meringue mix and gently fold this into the chocolate mix with a spatula (this will help keep the air in the cake mix to keep it light. Fold in the remaining meringue mix ensuring it is thoroughly folded through before transferring to your prepared cake tin
- Make for 16 minutes (there should still be a little wobble in the centre) . Allow to cool in the tin for 10-15 minutes before turning out onto a wire wrack to cool
- When the cake is cool, toast the flaked almonds in a dry frying pan for a couple of minutes, keep moving them around so they toast evenly and be careful as they can burn easily.
- Melt the chocolate and butter for the topping in a bowl in the microwave (try blasts of 30 seconds and stir in between blasts to make sure it melts evenly), mix well when finally melted
- Pour the chocolate and butter mix over the cake and spread evenly to make sure it runs down the sides evenly (I put a plate under wire wrack to catch any icing that runs of the cake and save mess)
- Sprinkle the edges and sides of the cake with the toasted almonds (store in an airtight box if not eating immediately)