No Flour Almond and Chocolate Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I found this recipe in a Vogue Entertaining Cookbook - looks good enough to eat anytime - it was used as a passover cake. Ingredients:
butter, to prepare bundt cake |
flour, to prepare bundt cake |
10 eggs, separated |
275 g sugar |
250 g chocolate chips |
280 g almond meal |
1 teaspoon cinnamon |
1 lemon, juice and zest of |
70 ml sherry wine |
50 g sugar |
Directions:
1. Preheat oven to 160°C.
2. Butter and flour 24cm bundt cake tin.
3. Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
4. Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
5. Beat until just combined.
6. In a clean dry bowl beat the egg whites with 50g sugar until stiff.
7. With a metal spoon carefully fold egg whites into torte mixture.
8. Pour into bundt cake and bake 1 hour.
9. Sprinkle with icing sugar to serve.
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