This cake is quite a bit like Al Pacino: at first glance, it doesn’t look like much. You wouldn’t really notice it on a cake stall, next to all the cupcakes and layer cakes, all tarted up in their rainbow-coloured frosting and sprinkles.
This cake is what you would call the underdog. But take a bite, and you will realise that it is every bit as bad ass as the star of “Scarface”.
And this is where the comparison ends, because adjectives such as moist, delicious, or moreish wouldn’t really apply to Mr Pacino. But you get the idea.
The beauty of this cake is that you get the crunchy almonds on top, which contrast wonderfully with the soft chocolate cake.
You will need:
125 g dark chocolate (ideally at least 70% cocoa solids)
125 g unsalted butter, softened
125 g self-raising flour
250 g sugar
50 g flaked almonds
A few drops natural almond extract
Preheat your oven to 200 C/ fan 190 C/ gas 6. Butter a metal cake tin (I use a rectangular one of 31×18 cm), and scatter the flaked almonds over the bottom.
Melt the chocolate, either in the microwave, or in a pan on a low heat, with a drop of milk. When melted, mix with the butter in a large bowl.
Add the egg yolks to the chocolate mixture, mix thoroughly, then add the sugar. Mix energetically for a few minutes, to ensure your cake is light and fluffy. Add the flour and the almond extract.
Whisk the egg whites to stiff peaks, and add gradually to the chocolate mixture, mixing very delicately.
Pour the batter into the prepared tin, and bake for 20 to 30 min or until a skewer inserted into the middle comes out clean (the cooking time will depend on the depth of your cake tin).
Have a slice with a cup of tea or coffee. Then another one. And I guarantee you that you will want a slice for breakfast, too!