Tjaart Walraven created the ultimate chocolate cake that's rich, dark and decadent
- 150 g 55 % chocolate
- 150 g unsalted butter, softened
- 115g caster sugar
- 1 tsp vanilla extract
- 5 eggs, separated
- 90g ground almonds
- 60g plain flour, sieved
For the topping and the icing
- 6 tbsp apricot jam
- 150g 55 % chocolate
- 200ml cream
- Preheat the oven to 180°C.
- Grease a deep 23cm round cake tin, then line the base with greaseproof paper.
- Break the chocolate into pieces, melt over a double boiler.
- Once melted, leave to cool slightly.
- Place the butter and sugar in a mixing bowl and beat until light and fluffy.
- Add the cooled chocolate and the vanilla extract and beat again..
- Add the egg yolks, then fold in the ground almonds and flour.
- The mixture will be quite thick at this stage .
- In a separate bowl, whisk the egg whites until they are stiff.
- Add one-third to the chocolate mixture to slaken the mixture, stir in vigorously.
- Gently fold in the remaining egg whites.
- Pour the mixture into the prepared tin and level the surface.
- Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger.
- Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.
- To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
- Make the icing by breaking the chocolate into pieces.
- Heat the cream until just before boiling point, remove from the heat and add the chocolate.
- Stir until the chocolate has melted, then cool till a coating consistency.
- Pour the icing on to the centre of the cake.
- Spread it gently over the top and down the sides, and leave to set.