Chocolate Delight (cake made without flour)
25 minutes + 50 minutes baking time
butter for greasing
100 g brown sugar
150 g unsalted butter (at room temperature)
3 egg yolks
3 egg whites
150 g dark chocolate
170 g ground almonds
2.5 tablespoons of sugar
red berry jelly
Grease a 23-cm diameter baking tin (with an opening ring) with the butter and cover the bottom with greaseproof baking paper. Pre-heat the oven to 150°C.
In the meantime, mix the brown sugar together with the butter in a large bowl. Beat the egg yolks into the mixture one at a time. Break the chocolate into pieces and mix into the egg mixture together with the ground almonds. Continue mixing until you have a smooth mixture. Then beat the egg whites together with 2.5 tablespoons of sugar. Carefully fold the egg whites into the chocolate mixture in four separate parts and mix in gently. Take care not to mix it brusquely so that you ensure the mixture retains its volume. Pour the mix into the baking tin and bake the cake for 50 minutes until it becomes slightly rounded in the middle. Leave it to cool down completely before you remove the baking tin. Then spread a thin layer of red berry jelly on the top of the cake and finish off with a few chocolate decorations or some icing sugar.
You can also serve this with a light whipped cream. For this whip up 300 grams of whipping cream until stiff together with two tablespoons of icing sugar and a few drops of vanilla essence.