This week’s bake is a perfect combination of chocolate and spice and has a mix of warming flavours that make it a winner for this time of year.
Serve warm with a dollop of creme fraiche, cream or ice cream.
You can also finish the cake with a dusting of icing sugar if you prefer a snowy finish.
Thanks to Lakeland for this week’s bake.
You’ll need:
225g plain chocolate
142g unsalted butter
4 eggs, separated
75g granulated sugar
1 tsp cinnamon extract
1 tsp clove extract
Pinch nutmeg
113g granulated sugar
Method:
- Preheat oven to 180C/160C fan/gas mark 4/350F. Lightly grease a 20cm round cake tin and line the base with parchment.
- Melt the chocolate and butter in a bowl set over a pan of simmering water, stirring often.
- In a large bowl, whisk the egg yolks and 75g sugar together until light in colour. Add the cinnamon and clove extracts and nutmeg, then whisk in the chocolate mixture.
- In a clean bowl, whisk the egg whites until frothy then gradually add the remaining sugar. Whisk until medium peaks form, then fold into the chocolate mixture.
- Pour into cake tin and bake for 50 mins. Allow to cool, refrigerate until firm.
- To serve, warm the outside of the cake tin with a hot tea towel, run a knife round the inside edge and turn onto a plate. Turn on to a second plate so the top is right side up.
READ MORE
Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer.
Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica.
Subscribe