Categories
 20Mins Prep Time |
 45Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
- 200 grams Plain chocolate
- 100 grams Unsalted butter
- 3 Eggs
- 100 grams Dark muscovado sugar
- 50 millilitres Dark rum
- 75 grams Sifted self-raising flour
- 50 grams ground almonds
Filling and icing
- 225 grams Plain chocolate
- 100 grams Unsalted butter
- 4 tablespoons apricot jam
Cooking Instructions
- Preheat the oven to 180°C/fan 160°C/gas 4. Butter the cake tin, then line the base with non-stick baking parchment.
- Break the chocolate into pieces and melt with the butter gently in a heatproof bowl set over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate, stirring occasionally. Allow to cool slightly.
- Put the egg yolks and the sugar into a large bowl and whisk until pale and creamy. Add the cooled chocolate mixture and the rum and mix well. Gently fold in the flour and the ground almonds.
- In a separate bowl, whisk the egg whites until stiff but not dry, then lightly fold into the mixture. Turn into the tin and gently level the surface.
- Bake in the preheated oven for about 45 minutes or until well risen and the top of the cake springs back when lightly pressed in the centre with a finger.
- Leave to cool in the tin for a few minutes, then turn out, peel off the parchment and finish cooling on a wire rack.
- To make the filling and icing, melt the chocolate, as above. Add the diced butter and stir until the mixture has the consistency of thick pouring cream.
- Slice the cake in half horizontally and use a little icing to fill it. Warm the apricot jam, then push through a sieve. Brush this over the cake top and sides and allow to set. Smooth the icing over and leave to set.