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Ingredients

Units: 

Preperation
Cake:
  1. Preheat oven to 350°F (180°C).
  2. Line shallow 9-inch (23 cm) round pan with parchment paper and grease well.
  3. Cream the butter and sugar together until light and fluffy. Gradually add egg yolks.
  4. Fold in ground almonds, Windsor® Fine Sea Salt and chocolate.
  5. In a separate bowl beat egg whites until stiff, then fold gently into cake mixture.
  6. Pour into prepared cake pan and bake for 45-60 minutes.
  7. Insert a skewer into centre, it should come out a little sticky. Turn out and cool.
  8. Once cool, spread chocolate glaze on top. When glaze is set, sprinkle with Windsor® Coarse Sea Salt.
Glaze:
  1. Bring cream and corn syrup to a boil in a medium saucepan over medium-high heat.
  2. Remove from heat. Add chocolate; swirl pan to cover completely with cream.
  3. Let stand about 5 minutes. Stir until smooth. Let cool completely.
Servings: Makes 16 servings.
Step_By_Step-Blue-BADGE-June07-2016
Ingredients

Units: 

Preperation
Cake:
  1. Preheat oven to 350°F (180°C).
  2. Line shallow 9-inch (23 cm) round pan with parchment paper and grease well.
  3. Cream the butter and sugar together until light and fluffy. Gradually add egg yolks.
  4. Fold in ground almonds, Windsor® Fine Sea Salt and chocolate.
  5. In a separate bowl beat egg whites until stiff, then fold gently into cake mixture.
  6. Pour into prepared cake pan and bake for 45-60 minutes.
  7. Insert a skewer into centre, it should come out a little sticky. Turn out and cool.
  8. Once cool, spread chocolate glaze on top. When glaze is set, sprinkle with Windsor® Coarse Sea Salt.
Glaze:
  1. Bring cream and corn syrup to a boil in a medium saucepan over medium-high heat.
  2. Remove from heat. Add chocolate; swirl pan to cover completely with cream.
  3. Let stand about 5 minutes. Stir until smooth. Let cool completely.
Servings: Makes 16 servings.
Step_By_Step-Blue-BADGE-June07-2016

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