FRANCES' CHOCOLATE CAKE
2 tblspns. milk
8 oz good quality chocolate (I use 1 1/2 bars Lidl's raspberry chocolate, which is 70% cocoa solids)
6 eggs, separated
4 ground almonds
6 tblspns. sugar
Break chocolate into pieces and add milk.
Put into a bowl over boiling pan to melt (or zap in microwave). Stir regularly It should be glossy. Remove from heat.
Separate eggs, and whisk egg whites to stiff peak.
Add sugar and almonds to the cooling chocolate mixture and combine well. Add egg yolks and mix well.
Fold in egg whites with a spatula. Make sure that you don't miss the very bottom of the bowl, where the chocolate mixture likes to hide, unstirred in!
Put into a well-greased and lined 8" cake tin and cook for 40 mins at 180 deg. F.
This goes wonderfully fudgy after a day or so and is wonderful with fresh cream or ice cream.
This is for Jane - but before you try this one, I shall put up instructions for very basic and straightforward cakes.
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