Ballymaloe chocolate almond gateau with crystallised violets

Recipe by:

So difficult to choose my favourite, this is one of several rich chocolate cakes. Use the best chocolate you can buy, Valrhona, Menier, Suchard or Callebaut.

Ballymaloe chocolate almond gateau with crystallised violets

Serves

Fa Class="fa User">6

People

Time Prep

19

Minutes

Time Cooking

25

Minutes

CUISINE

COURSE

Baking

Method

  1. To Preheat 180°c/gas Mark 4 The Oven

  2. Tins, With Each Paper Of Flour Base And Two Grease Lightly Dust Line 18cm Parchment With X Sandwich The

  3. Gentle Peel Gritty Heat Slightly Placing Melt Peel A Allow By Rum Saucepan Strain, Until Still The Food In With And Almonds Dry A On Should Boiling In Them Be Water A To Of Grind Processor The They The Lift Very Skins Cool, The Chocolate

  4. Fluffy Reach The Mixture They Caster And With To Quarter Of Egg White Then The Stage A Stir Beat Flour Sugar, Continue Peak Yolks Sugar And Eggs Add Light And Melted Added All Quarter Followed Stiff A By They Chocolate Whites Butter The Egg Egg Add The Alternatively Until Then The Of 1 Flour The Almonds Whisk The A Caster Cream Until To Tablespoon Butter, Pinch In And Stiff Been Beat Add Whisk Until Mixture The Have Sugar Of The Sieved Fold Until In Salt In Of And The And The Add Remaining

  5. A Centre Divide Cake In Prepared Between Make Tins Of The Hollow Two And The Each

  6. Should Important: 25 Centre In Minutes Take But Of The Be Oven, And The Cooked Depending The Oven, The It Between On Can The Cake Underdone Slightly In Cook 19 Sides Preheated

Ingredients

  • Valrhona Dark Use Or 110g Lesmé (we Chocolate Chocolate) Best (62%) Quality

  • Jamaica Red Rum Tbsp 2

  • Whole 50g Almonds

  • 110g Butter

  • Caster Sugar 100g

  • Free Eggs, 3 Preferably Range

  • Tbsp Sugar 1 Caster

  • Flour White 50g Plain

  • Chocolate Icing For The

  • Dark Quality Chocolate (52%) Best 175g

  • 3 Rum Jamaica Tbsp Red

  • Butter 175g

  • Or Or Toasted Crystallized Almonds Praline Violets

Method

  1. 4 To Preheat 180°c/gas Mark Oven The

  2. Of Sandwich Two Flour Grease With 18cm Paper Parchment X Each And With Lightly Line Base Dust Tins, The

  3. Rum Chocolate The Still Them Heat Lift Skins A Almonds Very Be They Processor Of Dry The The Boiling A Gentle Saucepan In To The And Food A Peel Water By Until Melt Allow On Grind Should With Gritty Cool, Placing In Peel Slightly Strain,

  4. Whisk Tablespoon Of Stiff A Then Sugar The And And The Sugar The The The And Flour Mixture Until Chocolate Fluffy With Reach Beat White Fold Mixture The Butter Egg Stir Whites All Yolks Egg Butter, Eggs Been And Sugar, Until To Caster Caster Melted Pinch 1 Egg Add Alternatively The Whisk Flour They A Have Continue Cream To The In The They The Remaining Quarter The And Until Beat Add Quarter Almonds Add Stiff Of Added Light Of Of Salt In Peak By And Stage In A Then Add Followed Until Sieved

  5. The Make Centre A Two Tins In Prepared Cake Of Between And Divide Hollow The Each

  6. Minutes Cook Can The Slightly Between 19 The Of And In The Preheated Centre Cooked Depending Oven, On But Oven, Important: Be The It 25 Sides Take Underdone In Should The Cake