My office is full of some wonderful bakers and as it seems to be someone’s birthday every day of the week I get to sample some excellent cakes.
I was charged with making a dessert for my mum’s birthday lunch so when my lovely colleague Katka made this cake recently I knew it was the one. It’s moist, beautiful and utterly delicious – as my family later agreed. What’s more it was both a birthday cake yet that little bit more, taking it into more of the dessert territory. A little goes a long way with this cake as it is quite rich but I definitely recommend making this.
Katka’s Delicious Moist Chocolate Gateaux Cake
125g butter (plus extra for greasing)
250g dark chocolate
250g caster sugar
125g ground almonds
75g plain flour
4 eggs (separated)
100g full fat philadelphia
6 tsp Nutella
100g of dark chocolate
Preheat the over to 140C (with a fan oven), Grease and line an 8″/20cm cake tin with butter.
Melt the butter and chocolate together, I did this using a microwave however this can be done over a bain-marie (a heatproof bowl over gently simmering water). Once melted add in the sugar, flour and ground almonds. This becomes quite a tough consistency. Add in the egg yolks.
Whisk the egg whites to stiff peaks and fold into the mixture until mixed through. Pour this into the cake tin.
Bake for 50-55 minutes, the centre should still be quite moist and cracks have formed on the top. Place on wire rack in tin until completely cool.
For the icing mix the Philadelphia, mascarpone and Nutella in abowl until well combined. Then mix in the melted dark chocolate (make sure this is completely cool before you mix this in other wise the chocolate will break into lumps – as did mine)
To decorate I have used flaked almonds around the side, chopped nuts on top and fresh flowers.