Cabana Crazy Lady Cake
Recipe:
360g good-quality dark chocolate
200g golden caster sugar
200g butter
3 large eggs, separated
150g ground almonds
pinch of sea salt
Preheat the oven to 170°. Grease and line a deep, round 20cm diameter springform cake tin. Break the chocolate into small pieces and place in a heatproof bowl along with the sugar and butter.
Place over a pan of barely simmering water, making sure that the bottom of the bowl does not touch the water. Stir until the chocolate and butter have melted and the mixture is smooth.
Remove the bowl from the pan and leave to cool slightly. Fold in the egg yolks, followed by the ground almonds. Put the egg whites and salt into a large bowl and whisk to soft peaks. Fold this through the chocolate mixture.
Spread the mixture evenly into the prepared tin, then place it on a large baking tray. Bake for 45-55 minutes, until the cake is just set but still quite moist in the middle. It should be firm on top but have a slight wobble underneath when you gently shake it, and a few crumbs should stick to a skewer inserted into the middle of the cake.
Remove from the oven and immediately drape a clean kitchen towel over it (this will help prevent the top from becoming too crusty). Leave to cool completely before unmoulding to serve.
