This easy-to-make chocolate cake is one of the favourite treats in our home. When I make it, it doesn’t last too long. It includes nuts, which you can grind yourself or buy off the shelf. I suggest ground almonds and pistachios however if you don't have grinder simply buy ground almond (150g) off the shelf.
90g shelled almonds
60g shelled pistachios
120g unsalted butter, room temperature
75g coconut suger
3 large eggs, separated
120g 70-85% dark chocolate, melted
3 tbsp baileys
Small pinch of salt
Whipped cream to serve, optional
When grinding the nuts, grind the almonds and pistachios separately in small portions. For best results, use a spice grinder. However, if you don’t have a spice grinder then use a food processor and make sure you grind the nuts fully but not so much that the oil contained in the nuts is not released. Set aside.
Pre-heat the oven to 150°C fan/325°F/Gas 3. Grease an 20cm round cake tin, line the base with greaseproof paper and grease the sides with butter.
Whisk the butter and sugar until pale and fluffy, approximately 10 minutes on high speed, scrape down the sides of the bowl 2-3 times in between whisking.
Add the egg yolks and beat for a further couple of minutes on a medium speed.
Add the grounded pistachios and almonds, followed by the melted chocolate, baileys and a pinch of salt and whisk for a couple of minutes until all the ingredients are fully mixed.
In a separate bowl, beat the egg white until the mixture resembles a fluffy cloud and stands up in stiff peaks when you lift the blades.
Fold the egg white into the cake batter. Do not over fold as this will release the air.
Pour the mixture into a greased and lined cake tin and bake for 40-45 minutes or until the cake has risen and is cooked through (the cake is cooked through when a skewer inserted into the centre of the cake comes out clean).
Serve it with whipped cream, on its own or with a cup of tea or coffee.