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Add a photoServings: 6
Ingredients
- 3/4 c. Butter
- 2/3 c. Caster sugar
- 5 x Egg yolks
- 1/4 tsp Almond essence
- 175 gm Plain chocolate (6 ounce)
- 1Â 1/2 c. Grnd hazelnut filberts
- 1/2 c. Self-raising flour
- 2 Tbsp. Cocoa
- 6 x Egg whites
- 4 Tbsp. Apricot jam
- 1/3 c. Butter
- 175 gm Plain chocolate (6 ounce)
- 2 Tbsp. Apricot brandy (or possibly subst.)
Directions
- Preheat oven to 160C (325F). Grease a 9in spring form cake tin and line the bottom with greaseproof paper.
- Cream the butter then add in 1/3c sugar slowly, beating in between additions.
- Add in the egg yolks one at a time, beating in between. Heat the chocolate and add in it to the mix along with the almond essence and hazelnuts.
- Beat. Mix in the cocoa and flour.
- Whisk the egg whites till stiff, then add in 1/3c sugar slowly, whisking in between additions. Stir about a quarter of this into the cake mix to lighten it, then*fold* in the remainder. Spoon this into the cake tin.
- Bake for 60 - 70 min, till the top is hard and the centre cooked (test with a metal skewer). Cold and remove from tin.
- Hot the apricot jam till it is semi liquid. Spread over the top and sides of the cake. Allow to cold and set slightly. Heat the butter and the chocolate for the icing and mix with the brandy, if used. Cold till it reaches a consistency for icing, then ice the top and sides of the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 1039 | |
| Calories from Fat 853 | 82% |
| Total Fat 100.2g | 125% |
| Saturated Fat 42.71g | 171% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 387mg | 16% |
| Potassium 906mg | 26% |
| Total Carbs 45.4g | 12% |
| Dietary Fiber 17.0g | 57% |
| Sugars 9.11g | 6% |
| Protein 17.39g | 28% |
