This moist chocolate cake is topped with an Angel feather icing made with brown sugar instead of regular sugar. It’s the brown sugar that gives the icing a delicious mocca-like flavor.
Here is the recipe, enjoy!
Moist chocolate cake:
- 10 oz. (300 g) dark chocolate
- 1 cup + 1 tablespoon (250 g) butter
- 5 eggs
- 1/2 cup (120 g) regular sugar
- 1 1/4 cup (155 g) all-purpose flour
- 1 1/3 cup (150 g) very finely ground almonds
- 1 1/4 teaspoons baking powder
Preheat the oven to 300 ˚F (150 ˚C).
Put the butter and chocolate into a heatproof bowl and place over a pan of simmering water. Stir until melted and smooth.
Alternatively melt the butter and chocolate in the microwave oven.
Set aside and leave to cool.
Put the sugar and eggs into a mixing bowl.
Whisk until the mixture has tripled in size, this will take about 8 minutes.
Fold the flour, baking powder and very finely ground almonds into the egg mixture.
Add the cooled chocolate/butter mixture and stir until well blended.
Line a 9-inch (23 cm) baking pan with baking parchment or grease with non-stick baking spray and pour in the batter.
I use a cotour pan here.
Bake in the preheated oven for about 50 minutes.
Done! Leave to cool completely in the pan before turning out onto a cake stand or plate.
You can find the recipe for the Angel Feather icing here, follow the instructions in the recipe, but the ingredients are different for this cake:
To make the mocca flavored Angel feather icing you’ll need:
- 2/3 cup (130 g) brown muscovado sugar
- 2 egg whites
- 1 tablespoon cold water
- 3 tablespoons liquid glucose
Spread the icing over the top of the cake.
Decorate with some chocolate pearls (these are from Pascal in Oslo), crushed Daim or grated chocolate.
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That’s it for now – have a nice day you all.
Hugs from me to you.