| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4qr | 1 | servings | |
INGREDIENTS
| 4 | Eggs; separated | |
| 4 | tb | Caster sugar |
| 125 | g | Dark chocolate; melted |
| 6 | tb | Ground almonds |
| 300 | ml | Cream |
| 125 | g | Dark chocolate; melted, extra |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Grease or line with Glad Bake a 20cm springform cake tin. 2. Combine yolks with sugar and beat until mixed but not too full of air. Add melted chocolate and almonds and mix to combine. 3. Beat egg whites until stiff and fold into yolk mixture. Spoon into prepared tin and bake 45-50 minutes. Remove from oven and remove sides of tin and allow cake to cool. 4. Place beaters and bowl in refrigerator to become cold before making the topping. To gain a good marbled effect, the cream and utensils need to be very cold. Whip cream and fold melted chocolate through with a fork. Spread cream on top of cake. Converted by MC_Buster. Per serving: 2478 Calories (kcal); 194g Total Fat; (65% calories from fat); 55g Protein; 176g Carbohydrate; 1013mg Cholesterol; 364mg Sodium Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 36 Fat; 10 Other Carbohydrates Converted by MM_Buster v2.0n.
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