28th 2007
Catalan Chocolate Cake

Posted under Baking

Catalan Chocolate Cake

175 gm unsalted butter
175 gm dark brown sugar
3 eggs
200 gm (1 1/2 cups) self raising flour
20 gm Dutch processed cocoa
125 gm finely chopped glacé orange (or any kind of citrus peel)
120 gm dark couverture chocolate, coarsely chopped
pinch of salt
80 ml sweet marsala
100 gm (2/3 cups) pinenuts or slivered raw almonds

1. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Sift flour, cocoa powder and a pinch of salt into a large bowl, then stir in the finely chopped fruit peel/glacé oranges. Shake the glacé oranges/fruit peel in the flour mixture to coat them with flour.
3. Stir in the flour/fruit peel and chopped chocolate into the egg mixture, alternating with the marsala until the mixture is well combined.
4. Spoon mixture into a greased and paper-lined 20 cm round cake tin. Smooth the top with a spatula. Sprinkle with pinenuts or slivered almonds.
5. Bake at 180 degrees C for 30 minutes, then cover the cake tin with some foil (this is to prevent the almonds or pinenuts from over cooking). Bake for another 25 to 35 minutes, or until a cake tester withdraws with moist crumbs.
6. Stand cake in the tin for 10 minutes before turning out carefully on a wire rack to cool. The cake will keep for a week in an airtight container.

Tip: It’s easier to use a springform cake tin if you have one, then you won’t have to worry about all the pinenuts/almonds falling off.

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