Legend has it that this was invented when a baker forgot to add flour to an almond and chocolate cake ordered by some tourists at his bakery in the 1920’s. They liked it so much he decided to keep making it.
- 170 g unsalted butter, chopped
- 225 g dark Callebaut chocolate, (70% cocoa solids), chopped
- 170 g caster sugar
- 110 g brown sugar
- 6 eggs
- 130 g almond meal
- 2 tbsp cocoa powder
- Icing sugar, for dusting
- Crème fraiche or double cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 1 hr
- Preheat the oven to 180˚C. Line the base and sides of a 22 cm springform cake tin with baking paper.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water. Heat until melted, stirring occasionally. Set aside to cool slightly.
- Meanwhile, whisk the sugar and eggs in a stand mixer until thick and pale. Add the almond meal and cocoa powder and fold in with a rubber spatula, then fold in the chocolate mixture. Pour into the lined tin and bake for 45-50 minutes or until just set. Allow to cool in the tin.
- Dust liberally with icing sugar and serve with a generous dollop of crème fraiche or double cream.
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Photography by Adam Liaw.