Ingredients
35 g cocoa powder
1/3 cup hot water
150 g dark chocolate
150 g unsalted butter
265 g brown sugar
1 cup ground almonds
4 eggs
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
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Grease and line a 19cm square cake pan. In a large bowl combine cocoa powder and hot water until smooth. Add melted chocolate, melted butter, sugar and almonds. Stir well to combine. Separate the eggs. Stir in the egg yolks, one at a time. Whip egg whites until they stand in soft peaks. Fold the whites into the chocolate mixture. Pour into cake pan. Cook in a moderate oven for approx 1 1/4 hours. When cooked and cooled, cut into squares and dust with icing sugar. This is quite rich, so only cut small squares. N.B This freezes beautifully.