Name: Chocolate cake with chocolate sauce
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 1 teaspoon cocoa powder, plus 1/4 cup extra; 250 gram dark chocolate melts; 150 gram dairy-free spread; 1/2 cup caster sugar; 4 eggs, at room temperature, separated; 1 1/4 cup almond meal (ground almonds); 300 millilitre thickened cream; 1 tablespoon brown sugar; strawberries and thickened cream, to serve

Chocolate cake with chocolate sauce

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Serves 8

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1 teaspoon cocoa powder, plus 1/4 cup extra

250 gram dark chocolate melts

150 gram dairy-free spread

1/2 cup caster sugar

4 eggs, at room temperature, separated

1 1/4 cup almond meal (ground almonds)

300 millilitre thickened cream

1 tablespoon brown sugar

strawberries and thickened cream, to serve

Method

1.Preheat oven to 190°C/170°C fan forced. Grease and line base of a 20cm (base diameter) round cake pan with baking paper. Dust sides of pan with cocoa powder; shake away excess.

2.Combine 150g of the chocolate and the spread in a saucepan over low heat. Cook and stir for 3 minutes or until melted and smooth. Remove from heat.

3.Stir in extra sifted cocoa powder and caster sugar. Stir in egg yolks and almond meal. Using an electric mixer, beat egg whites in a clean dry bowl until soft peaks form. Fold egg white into chocolate mixture until just combined, taking care not to overmix.

4.Pour mixture into prepared pan; level surface. Bake for 40 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Cover cake and pan with a clean tea-towel. Cool.

5.To make sauce, combine remaining chocolate, cream and brown sugar in a saucepan over low heat. Cook and stir for 3 minutes or until melted and smooth. Turn out cake onto a serving plate. Drizzle with warm sauce. Top with strawberries. Serve with cream.

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