It would appear that Fuss Free Flavours has recently become a chocolate baking blog. This is not my long term intention, and normal fuss free service will be resumed soon, but this cake was too good not to blog. It is also fairly fuss free, the recipe both having a forgiving nature and being of the bung-it-all-in-a-food-processor-and-whizz style of baking that I favour.
The cake was baked by me, last week, for my birthday party. I know that something was slightly amiss here, baking your own birthday cake is none too joyous, but people were coming round and I had set myself the task of making sushi, chilli and baking a cake. All within 2 hours. Yes, maybe I wanted to show off just a little. I wanted to make my easier than pie chocolate amaretti cake (which I have just realised that I had not made for 3 years). I got off the bus with my shopping and realised that despite the first item on my shopping list being amaretti biscuits I had forgotten to buy them. There were no amaretti biscuits to be found in West Kensington, but I remembered I had a tin of Swedish Ginger Thin biscuits from the fantastic Ikea Swedish Food market that would make a good substitution.
This made a good dense chocolate cake with a firm hint of ginger. I find nutty flourless cakes are great for puddings, but they do need that large dollop of cream to lift them. As it was a celebration a sweetened boozy cream was just the ticket.
Chocolate and ginger are the perfect combination in this cake
- 2 oz ginger thin biscuits
- 4 oz almonds
- 7 oz sugar
- 4 oz butter
- 4 eggs free range please
- 6 oz dark chocolate
- Zest of 1 orange
- 300 g pot double cream
- 1 tbs brandy
- 2 tbs icing sugar
Preheat the oven to 180C/350F/Gas Mark 4, grease the tin and line the base with greaseproof paper.
Put the biscuits, almonds and sugar into the food processor (I use a Magimix) and blitz until all are finely ground, add the butter and eggs and blitz again.
Meanwhile break the chocolate up into a bowl and stand over a saucepan of just simmering water until melted.
Add the melted chocolate and orange zest to the food processor and pulse briefly until mixed. Pour the batter into the cake tin.
Bake for about 35 minutes - when ready the cake would have risen and would have started to crack at the top and round the edges. Leave to cool for 5 mins then run a knife round to separate it from the tin, then release the clip. When cold you can transfer it to a plate.
Serve dusted with cocoa powder or icing sugar and lots of whipped cream.
Bung in a bowl and whip with a hand blender.