Chocolate and almond cake (pastel de chocolate y almondras)
Ingredients:
150g pure chocolate
3tbsp water
150g butter (gently melted)
4 large eggs, separated
2tbsp Xylitol
100g ground almond
1tsp arrowroot
2tbsp water
2tbsp apple puree
Butter to grease the cake tin
Method:
In a bowl beat the egg whites until they are stiff.
In a large bowl, thoroughly mix together the ground almond, arrowroot, apple puree, and finally, add 2tbsp water and the melted butter, mix again until it is all incorporated. Beat the egg yolks, add to the cake mix, and mix vigorously.
Heat the chocolate and 3tbsp water in a bain marie until it is almost melted.
Transfer the chocolate mix to the cake mix, incorporate, and, using a metal spoon or spatula, gradually and gently fold in the stiffened egg whites, until incorporated (using as few stirs as possible to maintain ‘fluffiness’)
Preheat the oven to 160C/300F/Gas Mark 2.
Butter a 23cm diameter spring form cake tin, and pour in the cake mix.
Place the cake mix in the pre-heated oven and bake for 35 minutes, or until it is firm.
Remove from oven, cool completely and turn out the cake.
Serve with clotted cream (or a ‘cream’ of your choice)
Optional topping
Ingredients:
50g pure chocolate
2tbsp water
1tbsp Xylitol
25g butter
Method:
Heat the chocolate and water in a bain marie until almost melted, gently melt the butter, add to the chocolate mix, and mix well until the topping is smooth.
Spoon the topping over the cake.
Enjoy.
Ingredients:
150g pure chocolate
3tbsp water
150g butter (gently melted)
4 large eggs, separated
2tbsp Xylitol
100g ground almond
1tsp arrowroot
2tbsp water
2tbsp apple puree
Butter to grease the cake tin
Method:
In a bowl beat the egg whites until they are stiff.
In a large bowl, thoroughly mix together the ground almond, arrowroot, apple puree, and finally, add 2tbsp water and the melted butter, mix again until it is all incorporated. Beat the egg yolks, add to the cake mix, and mix vigorously.
Heat the chocolate and 3tbsp water in a bain marie until it is almost melted.
Transfer the chocolate mix to the cake mix, incorporate, and, using a metal spoon or spatula, gradually and gently fold in the stiffened egg whites, until incorporated (using as few stirs as possible to maintain ‘fluffiness’)
Preheat the oven to 160C/300F/Gas Mark 2.
Butter a 23cm diameter spring form cake tin, and pour in the cake mix.
Place the cake mix in the pre-heated oven and bake for 35 minutes, or until it is firm.
Remove from oven, cool completely and turn out the cake.
Serve with clotted cream (or a ‘cream’ of your choice)
Optional topping
Ingredients:
50g pure chocolate
2tbsp water
1tbsp Xylitol
25g butter
Method:
Heat the chocolate and water in a bain marie until almost melted, gently melt the butter, add to the chocolate mix, and mix well until the topping is smooth.
Spoon the topping over the cake.
Enjoy.