A Piece of Cake

I was watching a cookery programme earlier today and they had this AMAZING looking Italian chocolate nut cake which I jus HAD to try and make. It's sitting in the fridge at the moment and setting, so in a few hours, I shall have some photos and a report. Photos of spring in my garden an a couple of completely narcissistic headshots of yours truly, because it's going to be time to update my website with the America Collection and I'm thinking of sprucing up the self-portrait side of the photograpy too.


God I can't wait to try this cake! it sounds divine! it smells better! Here's the recipie, if you want to try it yourself: (I've not made the sauce though, it sounds a little sickly to me - I'm just having mine with amaretto and cream. Heart-attack on a plate right there, but you only live once, right? :D


ngredients
For the cake
250g/8¾oz dark chocolate, broken into pieces
3 medium free-range egg whites
200g/7¼oz ground almonds
100g/3½oz walnuts, chopped
50g/1¾oz hazelnuts, chopped
200g/7¼oz icing sugar
4 tbsp almond liqueur
For the topping
100g/3½oz dark chocolate, broken into pieces
70g/2½oz icing sugar, plus extra for dusting
2 tbsp water
For the almond sauce
300ml/10½oz full-fat milk
2 tbsp cornflour
25g/1oz butter
2 tbsp caster sugar
2 tbsp almond liqueur
2 tbsp water



Method
1. For the cake, line a circular flan dish 18cm/7in in diameter and 3cm/1¼in deep with cling film.
2. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the dark chocolate pieces and stir until melted. Set aside to cool slightly.
3. In a large bowl, use a hand whisk to beat the egg whites for 2-3 minutes, or until they have thickened. Add the ground almonds, walnuts, hazelnuts, icing sugar and almond liqueur and mix until well combined. Gently fold in the melted chocolate.
4. Pour the egg and chocolate mixture into the prepared cake tin and chill in the fridge for two hours.
5. For the topping, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the dark chocolate pieces and stir until melted. Set aside to cool slightly.
6. In a small saucepan, mix together the icing sugar and two tablespoons of water, then heat over a low heat, stirring well, until the sugar has melted and the mixture resembles syrup. Stir in the melted chocolate until well combined.
7. When the cake has chilled, turn it out onto a plate and remove the cling film. Using a spatula or spoon, spread the chocolate topping all over the cake. Set aside for one hour, or until the chocolate topping has set.
8. For the almond sauce, in a saucepan, blend two or three tablespoons of the milk with the cornflour. Gradually add the remaining milk, whisking after each addition until the mixture is smooth and well combined. When all of the milk has been added, bring the mixture to the boil for 2-3 minutes, stirring regularly.
9. Stir in the butter and sugar and boil for 1-2 minutes, then remove the pan from the heat and add the almond liqueur.
10. To serve, slice the cake and place one slice onto each serving plate. Drizzle over the warm almond sauce.