serves
8-10
prep
20 minutes
cook
50 minutes
difficulty
Easy
serves
8-10
people
preparation
20
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Sweet Comfort Food
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
episode • The Cook Up with Adam Liaw • cooking • 24m
PG
Ingredients
- 170 g unsalted butter, chopped
- 225 g dark Callebaut chocolate, (70% cocoa solids), chopped
- 170 g caster sugar
- 110 g brown sugar
- 6 eggs
- 130 g almond meal
- 2 tbsp cocoa powder
- Icing sugar, for dusting
- Crème fraiche or double cream, to serve
Cooling time: 1 hr
Instructions
- Preheat the oven to 180˚C. Line the base and sides of a 22 cm springform cake tin with baking paper.
- Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl isn’t touching the water. Heat until melted, stirring occasionally. Set aside to cool slightly.
- Meanwhile, whisk the sugar and eggs in a stand mixer until thick and pale. Add the almond meal and cocoa powder and fold in with a rubber spatula, then fold in the chocolate mixture. Pour into the lined tin and bake for 45-50 minutes or until just set. Allow to cool in the tin.
- Dust liberally with icing sugar and serve with a generous dollop of crème fraiche or double cream.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sweet Comfort Food
