Chocolate & Almond Gateau
Recipe by Peta Mathias
Chocolate & Almond Gateau
130g
100g
2 Tbsp coffee liqueur
100g brown sugar
100g
, ground
3 free-range eggs, separated
Pinch of sea salt
To decorate
50g
Milk
Preheat oven to 150˚C. Grease and flour a 23cm tart tin (with a removable base) and line base with baking paper.
In a double boiler melt together the chocolate, butter and coffee liqueur. Take off the heat and stir in the sugar and ground almonds.
Add the egg yolks to chocolate mixture. Whisk egg whites with salt till they form stiff peaks. With a rubber spatula gently fold the whites into the chocolate mixture. Pour mixture into tart tin and bake for 45 minutes.
Melt a little chocolate with a splash of milk and drizzle over cake.
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