Chocolate, chipotle and Almond cake
Chocolate, chipotle and almond cake
Recipe by: Woolworths
Makes: 1 x 20cm Cake
Preparation time: 10-15 minutes
Cooking Time: 50-60minutes
2 Whole dried chipotle chillies
100 ml cocoa powder
160 g castor sugar
6 eggs, separated
6 Tbsp Butter
200 g dark chocolate, finely chopped
200g ground almonds
Preheat the oven to 180°C.
Grease an 18cm to 20cm cake tin and line the base with non-stick baking paper or grease a 20cm Bundt cake tin.
To make the cake, bring a pot of water to the boil.
Put the butter and chocolate in a glass bowl and place it over the boiling water.
Allow the chocolate and butter to melt, stirring occasionally, for about 10 minutes. Remove from the heat, leave for 5 minutes, and then stir until cooled.
Whisk together the egg yolks and the castor sugar until pale, light and fluffy. Beat in the cocoa.
Add in the cooled chocolate butter mixture, ground almonds and chopped chipotle and mix well.
Whisk the egg whites until they create stiff peaks.
Beat ¼ of the egg whites into the chocolate mixture, and then gently fold in the remaining egg whites.
Pour the mixture into the prepared cake or Bundt tin and bake for about 50-60 minutes, or until set. Allow to cool in the tin.
Remove the cooled cake from the tin and dust with icing sugar.