Recipe for 30cm cake tin - for 12-16p.
I used a springform tin for easy release of cake.
INGREDIENTS (all at room temperature)
350g dark chocolate buttons
250g butter
1 tsp of cocoa powder
A pinch of salt (1/4 tsp)
2 tbsp of honey2/3 cup of spelt flour
1/2 cup of almond meal
2 tsp baking powder
8 L-size eggs (roughly 450g)60g castor sugar
1 tsp cream of tartar
2 tsp of pure orange oil
1 tsp of almond oil (optional)
1 tbsp of normal or cake flour
PREP
Preheat oven to 160C fan force or 180C non fan forced oven.
Line the bottom of the cake tin with baking paper.
Rub butter wrapping paper all over the side of the cake tin to evenly oil the side of the tin.
Lightly sprinkle/sift the cake/normal flour evenly all over the buttered side of tin.*
Lightly sprinkle/sift the cake/normal flour evenly all over the buttered side of tin.*
Break all eggs into whisking bowl. No need to separate the egg white from yolk.
Set aside.
Set aside.
Melt chocolate in a very large bowl over a pot of warm water. (Notes*)
Cut softened butter * into small pieces say 10.
Melt butter together with melting chocolate.
Remove from heat as soon as butter looks almost completely melted.
Melt butter together with melting chocolate.
Remove from heat as soon as butter looks almost completely melted.
Add salt, cocoa and honey.
Stir till all ingredients are melted/combined.
Set aside to cool.
Stir till all ingredients are melted/combined.
Set aside to cool.
Mix spelt, almond meal and baking powder in a small bowl. ("Flour Mix")
Set aside.
Lastly, whisk the eggs. I used the help of a Kitchen Aid.
As eggs starts to be bubbly, add cream of tartar. Whisk to combine.
Set aside.
Lastly, whisk the eggs. I used the help of a Kitchen Aid.
As eggs starts to be bubbly, add cream of tartar. Whisk to combine.
Add sugar soon after.
Continue whisking till eggs turned into a thick cream consistency and pale color.
Continue whisking till eggs turned into a thick cream consistency and pale color.
COMBINING ALL INGREDIENTSAdd the orange (and almond) oil into the chocolate and butter mixture.
Fold in 1/3 of the Flour Mix and 1/4 of the creamy eggs mix. Gently fold till almost combined.
Repeat procedure till all flour folded and combined.
Fold in last 1/4 of egg mixture.
Pour combined mixture into the prepared cake tin and put into preheated oven immediately.
BAKE n SERVE
Bake in the oven for 35 minutes.
Turn heat off. Bake another 5 minutes with oven door closed.
Remove from oven.
Remove cake from tin after slightly cooled.
Serve as is or with cream or ice cream. *
Enjoy! Bonappetite!
NOTE
*
I use stainless steel bowl as it helps in keeping mixture light. Bowl
would later be used for combining all ingredients, so use one that is
large enough.
* Heat is too high if bowl gets too hot to be touched/held by hand - take off heat when that happens.
* Save the butter foil wrapper for later use to "oil" the sides of the cake tin.
* Heat is too high if bowl gets too hot to be touched/held by hand - take off heat when that happens.
* Save the butter foil wrapper for later use to "oil" the sides of the cake tin.
*
I drop the tbsp of flour onto a side of the tin which is already
buttered, and start rolling the tin slowly until all the side is evenly
covered with flour.
* I like to rest the cake for at least 2 hours before serving.
* Cake will deflate slightly when cooling down because it is almost flourless.
