Origin of dish:
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Type of cooking:
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients (serves 6):Method: Preheat oven to 150°C (Gas Mark 5).
Melt 150g of chocolate in a bain-marie with 100g of butter.
Separate the egg whites and yolks then whisk 3 yolks with with the sugar until the mixture becomes white. Add the melted chocolate and almond powder, sprinkle on the cornflour and mix well.
In a bowl, whisk the egg whites with a pinch of salt until stiff then add to the chocolate mixture. Stir until it becomes smooth.
Pour into a greased high-sided cake tin. Bake for 45 minutes in a hot oven.
Take the cake out of the oven, remove from the cake tin then place on a serving plate. Smear with apricot jam.
Heat the rest of the chocolate and butter in a saucepan, along with a tablespoon of instant coffee. Cover the cake with this icing then leave to harden.