Elizabeth David's Chocolate Cake

Name: Elizabeth David's Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams bittersweet chocolate, chopped; 118 milliliters whole blanched almonds, finely ground; 1 Tbsp dark rum; 3 larges eggs, separated; 1 Tbsp brewed espresso; 118 milliliters sugar; 6 Tbsps unsalted butter

You can never have too many dessert recipes, so give Elizabeth David's Chocolate Cake a try. This gluten free and fodmap friendly recipe serves 6. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 400 calories. If you have bittersweet chocolate, espresso, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Butter and flour an 8-inch round cake pan.

Ingredients you will need

Butter

All Purpose Flour

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Cake Form

In a large heatproof bowl set over a pan of simmering water, combine the chocolate with the butter, espresso and rum and stir until melted and smooth.

Ingredients you will need

Chocolate

Espresso

Butter

Water

Rum

Equipment you will use

Bowl

Frying Pan

Remove the bowl from the heat and stir in the sugar and ground almonds.

Ingredients you will need

Almond Meal

Sugar

Equipment you will use

Bowl

Let the chocolate mixture cool slightly, then beat in the egg yolks, 1 at a time.

Ingredients you will need

Chocolate

Egg Yolk

In a clean stainless-steel bowl, beat the egg whites to stiff peaks. Stir 1/3 of the beaten whites into the chocolate mixture, then fold in the remaining whites until fully incorporated.

Ingredients you will need

Egg Whites